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Fresh Corn and Tomato Salad | Can't Stay Out of the Kitchen | this is a delightful #summer #salad #recipe using fresh #CornOnTheCob, #tomatoes & #BellPeppers. The homemade #SaladDressing is easy to whip up and seasons the #salad perfectly. Excellent option for #picnics, #BackyardBarbecues, #FamilyReunions or #potlucks since it can be made in advance. #vegan #GlutenFree #basil #CornSalad #parsley #FreshCornAndTomatoSalad

Fresh Corn and Tomato Salad

Teresa Ambra
Fresh Corn and Tomato Salad is a delightful summer salad recipe. Corn on the cob, tomatoes, bell peppers, fresh parsley and basil make this a stand-out recipe that you and your family will enjoy eating any time, any place. This delicious salad can be made up the night before, making meal preparation so much easier. It's a great salad to take on picnics, Backyard Barbecues, Family Reunions or potlucks. Healthy, low calorie, gluten free and vegan.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Salad and Salad Dressing, Side Dish
Cuisine American
Servings 12
Calories 140 kcal

Equipment

  • 1 large mixing bowl
  • 1 small mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 cutting board
  • 1 sharp knife
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4 cups fresh corn from the cob (about six ears corn-on-the-cob)
  • 1/2 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 1 1/2 tsp. lemon juice
  • 1/4 cup fresh parsley finely minced
  • 1 1/2 tbsp. fresh basil cut in thin strips
  • 2 tsp. granulated sugar
  • 1/16 tsp. cayenne pepper (if desired, increase to 1/8 to 1/4 tsp.)
  • 2 large tomatoes seeded and diced
  • 1/2 cup red onion very finely minced
  • 1/2 medium red bell pepper diced
  • 1/2 medium green bell pepper diced
  • 1/2 medium orange bell pepper diced
  • 1/2 medium yellow bell pepper diced

Instructions
 

  • Place corn in a large stockpot and cover with water.
  • Bring to a boil and boil corn for 5-7 minutes, until tender.
  • Drain in colander; cool corn and set aside.
  • When cool, cut corn off the cob.
  • (Amount should equal 4 cups).
  • In a large salad bowl, whisk oil, apple cider vinegar, lemon juice, parsley, sugar, basil and cayenne pepper.
  • Add corn, tomatoes, red onion and bell peppers to the salad dressing mixture and mix well.
  • Cover and chill for several hours or overnight. 
  • Garnish with fresh, minced parsley and basil before serving, if desired.

Notes

NOTE: Even though my ears of corn were small, I found that six ears of corn equaled 4 cups corn.
 
NOTE:  I wanted more corn so I boiled 10 ears of corn which yielded 7 cups of corn.
 
NOTE: I used whopper-sized tomatoes. If you don’t want so many tomatoes, use medium to large-size tomatoes.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 140kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 11mgPotassium: 269mgFiber: 2gSugar: 6gVitamin A: 895IUVitamin C: 36mgCalcium: 13mgIron: 1mg
Keyword bell peppers, corn on the cob, gluten free, salad, side dish, tomatoes, vegan
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