Clean Eating Corn Salad Recipe

Clean Eating Corn Salad

This clean eating corn salad is fresh, crunchy and full of good-for-you veggies. Make it for dinner tonight or lunch tomorrow!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 14 servings


  • 2 lbs. organic sweet corn
  • 1 large red bell pepper
  • 1 (10 oz.) package cherry or other small tomatoes
  • 1/2 large red onion, diced
  • 1 lb. package organic edamame beans (shelled)
  • crumbled feta cheese, to taste (optional)
  • 2 tsp. ground black pepper
  • 1/2 tsp. salt
  • 4 tsp. garlic powder
  • 4 tbsp. olive oil
  • 1/2 cup balsamic vinegar
  • 1 small bundle fresh basil, chopped fine


  1. Start your corn on the stove, and gather all your ingredients.

  2. Chop the peppers and onions into bite size pieces. The smaller you chop the pieces, the better texture your salad will have.

  3. When the corn is done cooking, strain and allow to cool, then add combine the corn and all the veggies in a large mixing bowl. Toss well.

  4. Make your dressing by adding all dressing ingredients to a bowl and mixing well.

  5. It's best to add the dressing once you have served the salad. If you add the dressing to the entire salad and end up with leftovers, the leftovers won't keep as long in the fridge. That said, eat up. Corn can sour quickly in the fridge.

  6. If you are a meat eater, add some shredded chicken to this salad for extra protein.