Zesty Corn Salad
Recipe: #2201
November 08, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Corn, Peppers, Baby Shower, Birthday, Brunch, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic Potluck, Sunday Dinner, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"A great make ahead, a colourful salad with the added bonus that it tastes as good as it looks. Enjoyed any time but wonderful to have on hand for weekend guests, entertaining large groups and a big hit at potlucks. This refreshing salad is another of those crowd pleasers, the kind that sees to recipe requests. Be sure to refrigerate, preferably in a covered jar to keep it crisp and fresh. Only the salad itself goes into the serving bowl, the marinade remains in the jar. Served in a clear glass salad bowl adds to the presentation."
Original is 9 servings
Ingredients
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- FOR MARINADE
Nutritional
- Serving Size: 1 (137.1 g)
- Calories 417.5
- Total Fat - 9.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 7.3 mg
- Sodium - 282.6 mg
- Total Carbohydrate - 75.6 g
- Dietary Fiber - 9.7 g
- Sugars - 6.9 g
- Protein - 9.2 g
- Calcium - 11.4 mg
- Iron - 1.2 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In mixing bowl add drained kernel corn and the prepared vegetables
Step 2
In a small bowl combine the marinade ingredients - sugar, vinegar, vegetable oil, salt, pepper, tarragon and basil
Step 3
Pour over the salad ingredients, cover and allow to marinate at least 4 hours (overnight is best)
Step 4
Cover and store in fridge. You only add the salad to the serving bowl not the marinade.
Tips
No special items needed.
10 Reviews
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