Corn Salad

For our picnic in the park today, I made a corn salad yesterday. 

Corn Salad

3 to 4 cups of frozen corn
1/2 cup olive oil
1/4 cup cider vinegar
1½ teaspoon lemon juice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon of dried basil
1 large tomato, seeded and chopped coarsely
1/2 cup chopped red onions
1/2 cup chopped green peppers
1/4 cup pitted chopped black olives
grinding of black pepper 

  • Thaw frozen corn for 2½ to 3 minutes in microwave or until it is defrosted. It should still be cold and not hot. Drain completely (making sure it is cool) and set aside.
  • In a large bowl, whisk the oil, vinegar, lemon juice, sugar, salt and dried basil.
  • Add the corn, onions, green peppers, olives and black pepper to the oil mixture.
  • Mix well. Cover and chill for several hours or overnight. Overnight is best as the flavors intensify.
  • Mix before serving.

Serves approximately 6

corn salad
Corn Salad

These are the vegetable that I had on hand. This corn salad would also be delicious with diced seeded cucumber or celery. My daughter suggested using cilantro in place of basil.

5 thoughts on “Corn Salad

  1. Hi hon,

    I am so sorry that I did not stop by and wish you a wonderful Easter. Ugh, I’m bad! Its quite amazing that when ever you post a picture of something you have cooked, I feel the need bite the screen. lol. I never liked corn salad before either. Have a wonderful weekend.

    Like

  2. Oh now that corn salad is right up my alley and i am drooling for it now and Connie’s sounds just as good!

    Your tulips are so pretty and all the pictures are wonderful. I am so glad you had a nice day with the boys. That’s a cute story about the laundry folding. it’s nice he wants to help. and women love guys that cook lol

    oh you never did mention the photo frame you are using! i really like it a lot!

    heard you got some nasty weather down that way a few days ago, i was thinking of you and hoping you would be alright.

    have a great day!
    hugggs

    Like

  3. Hi Liz: I do a corn salad. I love them. Mine differs in that it has black beans and cumin.

    BLACK BEAN AND CORN SALAD
    1 can, 14 ounces, black beans, rinsed and drained
    2 cups frozen corn kernels {may use canned no-salt canned}
    1 small red bell pepper, seeded and chopped
    1/2 red onion, chopped
    1 1/2 teaspoons ground cumin, half a palmful
    2 teaspoons hot sauce,
    1 lime, juiced
    2 tablespoons olive oil
    May add sliced black olives and cilantro
    Salt and pepper

    Combine all ingredients in a bowl
    Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

    Have a great day.
    HUGS

    Like

Leaving a Reply is Much Appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s