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–+ servings
corn salad with tomatoes and lemon in a white bowl.

Summer Corn Salad

Author Rachel
Prep Time 5 minutes
Yield 6 people
Print Pin Recipe

Description

This salad is quick and easy to make and goes with practically everything.
Kosher, Vegan, Pareve

Equipment

Ingredients

For the salad:

  • 3 cups corn kernels frozen or from a can
  • 1 red bell pepper diced
  • 2-3 pickles thinly diced

For the dressing:

  • 2 Tablespoons (30ml) olive oil
  • 2 Tablespoons (30ml) mayonnaise regular or vegan
  • 1 Tablespoon (15 ml) lemon juice
  • 1 teaspoon high quality mustard
  • 1 Tablespoon (15 ml) apple cider vinegar
  • salt and pepper to taste

Instructions

  • In a serving bowl, combine corn, red pepper, and pickles. If you use frozen corn, run it under hot water until defrosted.
  • In a jar or a small bowl whisk all the dressing ingredients until blended.
  • Pour dressing over the salad. Toss to combine.
  • Taste, and adjust the flavor to your taste.
  • Keep covered in the refrigerator.
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