Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn kernels tossed with cherry tomatoes, cucumber, and red onion in a bright vinaigrette with herbs and a touch of honey. This summery salad pairs perfectly with grilled meats and brings joy to picnics and potlucks. Light, colorful, and refreshing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 4 larger ears fresh corn, (shucked (yields about 4 cups, 20 oz corn kernels))
- 1 heaping cup halved grape tomatoes
- 1 cup diced English cucumber
- 1/3 cup diced red onion
- 2/3 cup crumbled feta cheese
- 3 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh basil
- 1/4 cup olive oil
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 1/2 tsp honey
- 1/2 tsp minced garlic
- 1/2 tsp each salt and freshly ground black pepper
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3m
- Sodium
- 465mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 443mg
- Calcium
- 115mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.