This clean eating corn salad is fresh, crunchy and full of good-for-you veggies. Make it for dinner tonight or lunch tomorrow!
Course: Side Dish
Author: The Gracious Pantry
2lbs.organic sweet corn
1largered bell pepper
10oz.package cherry tomatoes
1lb.organic edamame beans(shelled)
crumbled feta cheese(optional - to taste )
2tsp.ground black pepper
4tsp. garlic powder
1small bundlefresh basil(chopped fine)
Start your corn on the stove, and gather all your ingredients.
Chop the peppers and onions into bite size pieces. The smaller you chop the pieces, the better texture your salad will have.
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.
Make your dressing by adding all dressing ingredients to a bowl and mixing well.
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.
If you are a meat eater, add some shredded chicken to this salad for extra protein.