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A fresh and colorful picnic corn salad - this is a great side dish for summer! #corn #salad

Easy Picnic Corn Salad.

Kelly Roenicke
Simple, fresh, tasty picnic corn salad is a summertime favorite!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 150 kcal

Ingredients
 
 

  • 4 cups frozen bicolor corn kernels
  • 1 sweet onion finely chopped
  • 2 small zucchini chopped
  • 1 red pepper finely chopped
  • ½ cup fresh cilantro leaves
  • ¼ cup sugar
  • cup white or apple cider vinegar
  • 2 Tablespoons light olive oil or other neutral tasting oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Put the corn kernels in a colander and rinse under cold water until thawed. Drain well.
  • Place the corn kernels, onion, red pepper, and zucchini in large bowl and stir to combine.
  • Mince the cilantro and add that to the bowl.
  • Pour the vinegar into a small bowl and add the sugar, oil, salt, and pepper. Whisk together.
  • Pour the dressing over the vegetables and stir well.
  • Refrigerate until ready to serve.

Notes

This salad should stay fresh in the refrigerator for 4-5 days.
If you can't have corn, try shredded carrots, black beans, or green beans.

Nutrition

Calories: 150kcalCarbohydrates: 26gProtein: 3gFat: 4gSodium: 231mgPotassium: 431mgFiber: 2gSugar: 11gVitamin A: 810IUVitamin C: 39.3mgCalcium: 22mgIron: 1mg
Keyword corn salad, salad for a summer barbecue
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!