Summer Corn Salad

Summer corn salad is perfectly refreshing and simple for a summer recipe. Salads get boring, right? I feel that! If you’re feeling bored with the typical lettuce and veggies, you need to try this corn salad. It’s sweet and rich flavors combined with a fresh, vinegar taste make it the perfect pairing for grilled chicken or fish… or even just eat it with a spoon like I do! As an added plus, this recipe is PERFECT for a last minute barbeque or party, and takes no more than 15 minutes.

Summer Corn Salad Ingredients

Corn: This main ingredient of this corn salad is, of course, corn! I like to buy sweet corn from the frozen section when I don’t have any corn on the cob, but this recipe is a perfect way to use up leftover corn on the cob from grilling! Canned corn will work as well.

Black Beans: Black beans add some extra flavor and protein to the corn salad but you can omit them if black beans aren’t your thing. Be sure to drain the can completely and wash them in a strainer before adding them to the salad.

Cucumber: Adding chopped cucumber to the salad adds an awesome crunch that I personally always crave in a salad. Feel free to play around and add in any other veggies that you love!

Cherry Tomatoes: I know tomatoes can be a polarizing topic so feel free to leave them out if you’re a tomato hater! I like to add a few halved cherry tomatoes just for a little flavor burst but you can use other veggies instead if preferred.

Avocado: Avocado is another optional add-in but I recommend adding it, especially if you’re serving the salad right away. If you’re making the salad for meal prep or for a party that isn’t for a day or two, I would either leave out the avocado or add it in last minute to keep it from browning.

Cheddar Cheese: Cheddar cheese is my favorite cheese to add to this recipe, but you can add whatever you like. I think some feta would work perfectly too and add some extra flavor! If you prefer to have no dairy, just leave it out.

Cilantro: Some chopped fresh cilantro is probably one of my favorite add-ins for recipes. Can you tell? I must have it in half of my recipes… But there’s a reason I love it so much. It has so much amazing flavor and always upgrades a salad!

Spices: The spices you’ll need for the dressing are salt, black pepper, onion powder and oregano. You could optionally add some garlic powder and red pepper flakes too, or more salt to your liking.

Oil & Vinegar: The main components of the dressing are olive oil and red or white wine vinegar. The dressing is simple and similar to an Italian dressing or vinaigrette. Feel free to play around with the flavors or add some extra lime juice!

Summer Corn Salad

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

0

minutes

Summer corn salad is perfectly refreshing and simple for a summer recipe. Salads get boring, right? I feel that! If you’re feeling bored with the typical lettuce and veggies, you need to try this corn salad. It’s sweet and rich flavors combined with a fresh, vinegar taste make it the perfect pairing for grilled chicken or fish… or even just eat it with a spoon like I do! As an added plus, this recipe is PERFECT for a last minute barbeque or party, and takes no more than 15 minutes.

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Ingredients

• 15 ounces sweet corn (frozen, canned or 3 ears of corn cooked and cut off the cob)

• 15 ounces black beans, drained and rinsed

• 1 English cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/2 ripe avocado, diced

• 8 ounce cheddar cheese block, cubed

• 1/3 cup fresh cilantro, chopped

• For the Dressing

• 1/3 cup olive oil

• 1/4 cup red or white wine vinegar

• 2 tablespoons lime juice

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

Directions

• Add the corn, black beans, cucumber, tomatoes, avocado, cheddar cheese, and cilantro to a large bowl and toss to combine. Set aside.
• Meanwhile, in a small bowl whisk together the dressing ingredients.
• Add the dressing to the salad and mix to combine.
• Refrigerate until serving, or at least 30 minutes.

Notes

• I recommend adding the avocado at time of serving if you don’t plan to eat the salad immediately to prevent browning.

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