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5 from 1 vote

Easy Corn Salad

Easy Corn Salad - Fresh corn, tomatoes, onions, feta cheese and herbaceous basil are tossed in a simple lemon and oil dressing - Fresh and full of flavor, this is the ideal summer salad!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 225kcal

Ingredients

  • 4 cups corn fresh or frozen, defrosted
  • 1 cup cherry tomatoes halved
  • 1 small red onion finely chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh basil chopped
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Instructions

  • Add all the ingredients to a large bowl and toss until well combined.

Notes

  1. Leftover corn salad will keep for 3 to 4 days in the refrigerator, covered.

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 338mg | Potassium: 312mg | Fiber: 3g | Sugar: 7g | Vitamin A: 497IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 1mg