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–+ servings
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

Prep Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Author: Kim Hanna
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.
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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 Information

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