Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Pin
5
from
4
votes
Corn Salad
Eat the rainbow with this recipe! Add some extra crunch to this simple summer side dish with carrots, radishes, red onions, and a simple salad dressing.
Course
Salads
Cuisine
American
Keyword
corn salad
Prep Time
10
minutes
minutes
Additional Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
7
Calories
191
kcal
Author
Stacie Vaughan
Equipment
Salad bowl
Whisk
Measuring cups
Ingredients
1
package
frozen corn
750g package, cooked according to package directions
½
cup
red onion
julienned
½
cup
carrots
julienned
½
cup
radishes
sliced
½
cup
green onions
sliced
Dressing
¼
cup
extra virgin olive oil
1
tbsp
fresh parsley
chopped
3
tbsp
white wine vinegar
1
tbsp
soy sauce
¼
tsp
crushed red pepper flakes
US Customary
-
Metric
Instructions
Add cooked and cooled corn to a large bowl. Mix in red onion, carrots, radishes and green onion.
In a small bowl, whisk together extra virgin olive oil, parsley, vinegar, soy sauce and red pepper flakes. Pour over salad and toss to combine.
Cover and refrigerate for at least 1 hour before serving.
Nutrition
Serving:
1
/2 cup
|
Calories:
191
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
7
g
|
Sodium:
143
mg
|
Fiber:
4
g
|
Sugar:
6
g