Colorful Corn Salad

Colorful Corn Salad Recipe

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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.


★★★★★ 1 vote

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
  • 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.

Printable Recipe Card

About Colorful Corn Salad

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

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