colorful corn salad

(1 rating)
Recipe by
Marlene Fields
Walla Walla, WA

I first made this for a potluck. It was so well received that I made it again for a church picnic. Should be refrigerated overnight. For just 2 people, divide it in half and enjoy it for a couple days as a side.

(1 rating)
yield 16 - 18

Ingredients For colorful corn salad

  • 2 pkg
    10 oz. each frozen corn, thawed or 2 cans corn 14 - 15 oz each, drained
  • 2 c
    diced green bell pepper
  • 2 c
    diced sweet red bell pepper
  • 2 c
    diced celery
  • 1 c
    minced fresh parsley
  • 1 c
    chopped green onions
  • 1/2 c
    shredded fresh parmesan cheese
  • 2 1/2 tsp
    ground cumin
  • 1 1/2 tsp
    salt
  • 3/4 tsp
    pepper
  • 1/2 tsp
    hot pepper sauce
  • 3 Tbsp
    olive oil, extra virgin
  • 3
    garlic cloves, minced
  • 6 Tbsp
    lime juice

How To Make colorful corn salad

  • 1
    In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave uncovered on high heat for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat. Garnish with a couple slices of green and red bell pepper on top or a sprig of fresh rosemary or basil.
  • 2
    Cover and refrigerate until serving.

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