Description
This vibrant and refreshing Summer Corn Salad combines sweet corn kernels with crisp red bell pepper, juicy tomatoes, and fresh herbs, all tossed in a tangy honey and red wine vinegar dressing. Perfect as a light side dish or a fresh addition to any summer meal, this no-cook salad is quick to assemble and bursting with flavor.
Ingredients
Scale
Salad
- 3 cups corn kernels (from about 4 ears)
- 1 medium red bell pepper, cored and diced
- 2 small tomatoes, diced
- ½ cup chopped fresh herbs (parsley and basil)
- ¼ cup finely diced red onion
Dressing
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- ½ tablespoon runny honey
- salt, to taste
- ground black pepper, to taste
Instructions
- Combine salad ingredients. Add the corn kernels, diced red bell pepper, diced tomatoes, chopped fresh herbs, and finely diced red onion to a medium-sized salad bowl.
- Prepare the dressing. In a small measuring jug, whisk together the olive oil, red wine vinegar, runny honey, salt, and ground black pepper until the dressing is smooth and well combined.
- Toss and serve. Pour the dressing over the salad ingredients, then gently toss everything together to ensure the salad is evenly coated with the dressing. Serve immediately for the freshest taste.
Notes
- This salad is best served fresh but can be refrigerated for up to a day; the flavors will meld even more.
- Adjust the amount of red wine vinegar based on your preference for tanginess.
- Use fresh, sweet corn for the best natural sweetness and crunch.
- Feel free to substitute or add other fresh herbs such as cilantro or mint according to your taste.
- For a vegan option, the honey can be replaced with maple syrup or agave nectar.
- Adding a sprinkle of feta cheese or toasted nuts can enhance texture and flavor if desired.
