Corn Salad

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Corn Salad

Corn Salad

Corn Salad


4 cups canned corn, drained well

1/4 large red onion, diced

1 cup cherry tomatoes, cut in half

1 cup cucumber, quartered

1/4 cup basil leaves, cut into small strips

1/4 cup feta cheese, crumbed

3 tbsp. olive oil

2 tbsp vinegar

1 tbsp lime juice

1 tbsp kosher salt

1/4 tsp. black pepper


Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.

In a small bowl whisk together the olive oil, vinegar, lime juice, kosher salt, and black pepper. Pour over the other ingredients. Toss to combine.

Serve immediately. Recipe can be made before, adding the fresh basil just before serving.

Store any leftovers in an airtight container in the refrigerator for up to four days.

**Note: If using frozen corn, make sure it is completely thawed and drained.

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