Marinated Corn Salad With Cucumbers And Tomatoes

This Marinated Corn Salad With Cucumbers And Tomatoes is so fresh and delicious, but, the real benefit is being able to make it a couple days in advance. The colorful salad is a light, healthy option for pairing with almost any main entree.

Marinated Corn Salad With Cucumbers And Tomatoes by CampingForFoodies features a bowl filled with a bright colorful salad that includes bright yellow corn kernels, light green diced cucumbers, bright red cherry tomatoes that are sliced in half, chopped red bell peppers and bright green cilantro. The salad glistens from being marinated and tossed in a homemade balsamic vinegar dressing. The bowl’s pattern features retro camping scenes. A matching salad spoon set is placed in the salad and ready for serving.

I love making camping salads on our trips. They are a great way to creatively add fruits and veggies into your meal plan. This basic recipe can be modified to pair with a variety of flavors in main dishes.

Psst we’re compensated…see our disclosures.

Ingredients

Marinated Corn Salad Ingredients by CampingForFoodies features a light green cutting mat piled with prepped ingredients that are labeled including red bell pepper, yellow corn kernels, light green chopped cucumber, diced bright green celery, purple and white diced red onion and sliced bright red cherry tomatoes. The veggies are surrounded by cups containing balsamic vinegar and olive oil, next to the mat is a small green scraper that holds measured dried basil, garlic powder, salt and black pepper.

Here’s a list of the key items you’ll need.

For the simple homemade dressing:

  • Olive oil
  • Balsamic vinegar
  • Dried basil
  • Garlic powder

Olive oil: I like using extra virgin olive oil because it is less processed than regular olive oil, so, it retains its natural antioxidants and vitamins.

For the salad:

  • Corn kernels
  • Cucumber
  • Celery
  • Red bell pepper
  • Cherry tomatoes
  • Red onion

Corn kernels: I really like this salad because I can make it throughout the year. If sweet corn is in season, I will use fresh corn off the cob. During the off-season I use defrosted frozen corn or canned corn.

Cucumber: You can use American or English cucumbers for this salad. The American variety is more affordable and I don’t mind the seeds. If you want less seeds, use the English variety.

For the optional garnish:

  • Fresh herbs

Fresh herbs: Anytime I can easily add fresh herbs right before serving, I do it. They add a ton of flavor and color you can’t get any other way. For this salad I like using parsley, cilantro or basil but use your favorite and make sure it compliments the flavors in your main dish.


Equipment

  • Small jar
  • Large bowl

Small jar: A jelly jar is the perfect container to shake the homemade salad dressing. Just pour the ingredients into the jar, seal the lid and shake until the dressing is emulsified.


How To Make This Vegetable Salad Recipe

Step 1. Pour dressing ingredients into a small jar and shake to combine.

Step 2. Prep vegetables according to directions.

Camp Cooking Tip: I like marinating this salad for a day, two at the max. If you want to make this recipe earlier than that, prepare the dressing and keep it refrigerated. Prep all the veggies and store them in the refrigerator in individual containers or food storage bags. A day before serving, toss all of the ingredients together to marinate. This will avoid soggy vegetables.

kim cooking outdoors
Send me FREE camping tips!

I want "5 Secrets To Successful Camping Trips" plus weekly camping tips & recipes.

Step 3. Place chopped vegetables into bowl, drizzle dressing over the fresh veggies and toss to coat.

If you like the serving bowl set I used, you can find it here.

Camp Casual Bowl & Servers SetCamp Casual Bowl & Servers SetCamp Casual Bowl & Servers Set

 

Step 4. Place salad in refrigerator to marinate for at least an hour.

Step 5. Serve salad cold. Garnish with fresh herbs, if desired.

Camp Cooking Tip: Fresh herbs are an easy way to add freshness, color and flavor to any dish. They work especially well to jazz-up prepared food like Stovetop Stuffing and boxed mac & cheese. Choose an herb with a flavor profile that is carried through the entire meal.


Variations

You can modify this basic salad to create different flavor profiles, here are some ideas:

Mexican Salad:

  • Add diced avocado, black beans and cilantro.
  • Use a lime-based dressing with chili powder for a zesty kick.

Mediterranean Salad:

  • Incorporate feta cheese, Kalamata olives and red onion.
  • Use a dressing with olive oil, lemon juice and oregano.

Asian-Inspired Salad:

  • Add edamame, shredded carrots, and chopped peanuts.
  • Use a dressing with soy sauce, sesame oil and rice vinegar.

Pairings

There’s a little sweetness from the corn and the balsamic vinegar with a little kick from the red onion in this salad so it pairs well with cold or hot sandwiches as well as grilled meats. Use my meal planner to help you organize for your next trip.

Make your next trip stress-free with a little pre-planning. Get your copy of our FREE printable camping trip planner template!

Camping Trip Planner Template Free Printable by CampingForFoodies is a whimsical illustration of a cute old orange car towing a blue and white vintage camper trailer down a road in a landscape of green trees, light green grass and brown mountains with fluffy clouds in a blue sky; thumbnail images of multiple pages of a camping trip planner under the text that reads camping free trip planner.

Frequently Asked Questions

Can I use raw corn in salads?

The beauty of using fresh corn in salads is that you just use a knife to cut the raw kernels off of the cob. If you have leftover cooked sweet corn, you can use that in salads too.

Can I make marinated corn salad ahead of time?

Marinated corn salad needs to be prepared in advance so the vegetables have time to marinate. I recommend marinating at least 1 hour but overnight is better. I don’t recommend making this salad several days in advance because the vegetables can get too soggy if they are sitting in the dressing more than a couple of days. In that instance, just prepare the dressing and chop the veggies, keep them refrigerated until the day before serving. Toss them together and keep them refrigerated overnight for a nice fresh side dish.

Can I add protein to this salad?

You can add grilled chicken, shrimp or tofu to almost any salad to make it more substantial and serve as a main dish rather than a side. I recommend grilling the meat, slicing into bite-sized pieces and chilling in the refrigerator. When it’s time to serve, spoon the veggies on a plate and top with the chilled meat.


Leftovers

Place leftovers in a sealed food container and refrigerate until you’re ready to serve them again. This salad can be reinvented by mixing with pasta or rolling up in a wrap with some leafy greens.


Similar Salads

If you like this Marinated Corn Salad, here are a few more you should try.


Servings

This marinated vegetable salad is a fresh side dish that is perfect for potlucks when you don’t feel like cooking. It serves four but you can adjust the number of servings in the recipe card to scale it for larger groups.


Watch How To Make It

Recipe

Marinated Corn Salad With Cucumbers And Tomatoes by CampingForFoodies features a bowl filled with a bright colorful salad that includes bright yellow corn kernels, light green diced cucumbers, bright red cherry tomatoes that are sliced in half, chopped red bell peppers and bright green cilantro. The salad glistens from being marinated and tossed in a homemade balsamic vinegar dressing. The bowl’s pattern features retro camping scenes. A matching salad spoon set is placed in the salad and ready for serving.

Marinated Corn Salad With Cucumbers And Tomatoes

This marinated vegetable salad is a fresh side dish that is perfect for potlucks when you don’t feel like cooking. Just adjust the number of servings in the recipe card to scale for larger groups.
5 from 4 votes
Print Pin Rate
Course: Sides Camping Recipes
Cuisine: American
Prep Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 123kcal
Author: Kim Hanna

Equipment

  • Small jar
  • Large bowl

Ingredients

For the dressing

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For the salad

  • 1 cup corn kernels can use fresh corn off the cob from approximately two ears of corn, frozen or canned corn
  • 1 cucumber peeled and chopped
  • 1 stalk celery diced
  • 1 red bell pepper seeded and diced
  • 8 cherry tomatoes sliced in half
  • 2 tablespoons red onion minced

Optional for serving

  • Top with fresh herbs for serving yummy options include fresh parsley, cilantro or basil.

Instructions

  • Add the dressing ingredients to a small jar (I like using old jelly jars for this) and shake vigorously until dressing is well blended and emulsified.
  • Place the chopped vegetables in a large bowl, pour vinegar dressing over the mixture and toss to coat.
  • Cover the bowl and let the the salad marinate in the refrigerator for at least an hour or up to two days. (see * Note)
  • Garnish with fresh herbs just before serving, if desired. Use a slotted spoon to drain excess liquid and serve cold.

Notes

*NOTE: The vegetables will get soggy if they marinate more that two days. If you want to make it sooner, prepare the dressing and keep it refrigerated. Prep all the veggies and store them in the refrigerator in individual containers or food storage bags. A day before serving, toss all of the ingredients together to marinate. 

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 675mg | Potassium: 319mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1176IU | Vitamin C: 49mg | Calcium: 25mg | Iron: 1mg

What do you think?

Leave me a comment, question or suggestion below. I’d love to hear from you so let’s chat.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    This salad is FANTASTIC! It is easy to make, super yummy, and right down gorgeous! I made it exactly as written and didn’t need to adjust anything. I always like to try a new recipe at home before taking it “on the road,” it will go on many trips, in the future. This is a winner…thank you for this!

    1. Kim Hanna says:

      Hi Connie! I’m with you about how pretty this salad is, I always say “we eat with our eyes first”. I’m so glad this one made your “winner” list and I hope you enjoy it on many future trips! Happy Camping, Kim