Colorful Corn Salad Recipe

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Colorful Corn Salad

Marlene Fields


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.

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16 - 18


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
3/4 tsp
1/2 tsp
hot pepper sauce
3 Tbsp
olive oil, extra virgin
garlic cloves, minced
6 Tbsp
lime juice

Directions Step-By-Step

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.
Cover and refrigerate until serving.

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy
Hashtags: #FRESH, #veggies