Corn Salad- A SOME Salad

 

Although summer has waned as of this date, (09/27/2026) I found this Corn Salad to be a cooling break from the ordinary. The weather was still hot when I made it on  09/18/2026.

*This is a SOME recipe. I used SOME of this and SOME of that. Proportions were measured by my eye and what I felt was enough.

INGREDIENTS

   1. In a bowl dump    15oz. can of whole kernel corn (drained) ,SOME chopped     tomatoes and avocado chunks. (I also added a little chopped onion, garlic and bell pepper.)

 

   2. In a separate bowl make the vinagarette.     Add SOME olive oil, apple cider vinegar and lime juice, a little  sugar ,salt, pepper -to my taste

 

   3.  fresh spinach as the salad bed

A. Pour vinagarette  into the bowl of vegetables/fruit and mix gently but                 thoroughly.

B. Serve corn salad on a bed of fresh spinach.

Below is a Genuine  Corn Salad Recipe 

 

That's it*** 

😒The computer is being wonky tonight. Tech doing what tech does. 

Corn Salad

Corn salad on a bed of spinach, pickled cucumbers, purple grapes

The Best Corn Salad (from Inspired Tastes)

• PREP 20min
 
• TOTAL 20min

Makes 3 cups

You Will Need

3 medium ears corn, kernels cut off the cobs, 1 ½ cups

Half large red bell pepper, finely chopped, 1/2 cup

3 green onions, thinly sliced, 1/2 cup

1 tablespoon chopped fresh tarragon

2 ounces (60g) crumbled feta cheese, 1/3 cup

1/4 cup (60ml) fresh lime juice, 2 medium limes

1 tablespoon sour cream

1 tablespoon olive oil

3/4 teaspoon fine sea salt

4 turns on a pepper grinder

Directions

1In a large bowl, add the salad ingredients. Gently toss them together, being careful not to bruise the herbs or smash the corn.

2Once combined, let the salad sit for about an hour to marinate. The flavors will come together during this time, making the salad taste even better.

3When ready to serve, give the salad another gentle toss and enjoy. Keep the corn salad in an airtight container in the fridge for up to three days.

NUTRITION PER SERVING: Serving Size 1/4 of the recipe (about 3/4 cup) / Calories 144 / Total Fat 7.9g / Saturated Fat 3.1g / Cholesterol 13.7mg / Sodium 578.9mg / Carbohydrate 16.9g / Dietary Fiber 2.5g / Total Sugars 5.9g / Protein 4.8g

I tweaked the salad to my individual taste.

• yellow bell peppers
• canned corn rinsed
•  grape tomatoes
• no lime
• no tarragon

I was pleased with the outcome and will make it again.

That's It***