Easy Picnic Corn Salad.
Kelly Roenicke
Simple, fresh, tasty picnic corn salad is a summertime favorite!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 150 kcal
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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.
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.
Calories: 150kcalCarbohydrates: 26gProtein: 3gFat: 4gSodium: 231mgPotassium: 431mgFiber: 2gSugar: 11gVitamin A: 810IUVitamin C: 39.3mgCalcium: 22mgIron: 1mg
Keyword corn salad, salad for a summer barbecue
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