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Corn Salad with Apple Cider Vinaigrette

For salad
  Frozen corn 2 Cup (32 tbs), defrost
  Tomatoes 1 , chopped
  Red bell pepper 1 , sliced
  Scallion 2 , chopped finely
  Flat leaf parsley/Cilantro 1⁄4 Cup (4 tbs), finely chopped
For dressing
  Apple cider vinegar 1 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Kosher salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), grated

1. For dressing, in a jar, combine vinegar, olive oil, salt, pepper, oregano, and garlic. Cover the jar and shake it well.
2. In a large mixing bowl, add corn, tomato, bell pepper, scallions, and parsley.
3. Pour dressing, and toss well.

4. Transfer salad to serving bowl, and serve immediately.

The recipe for dressing calls for 1 portion of acid and 3 portions of oil. You can also use lemon juice instead of vinegar.
You can prepare and keep dressing in refrigerator for 3 days.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes

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Average: 4.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 470 Calories from Fat 233

% Daily Value*

Total Fat 25 g38.8%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 966.1 mg40.3%

Total Carbohydrates 52 g17.5%

Dietary Fiber 7.7 g30.9%

Sugars 10.3 g

Protein 8 g15.9%

Vitamin A 74.9% Vitamin C 171.4%

Calcium 6.7% Iron 14.1%

*Based on a 2000 Calorie diet

Corn Salad With Apple Cider Vinaigrette Recipe Video