Vegetable Salad

This vegetable salad is a fresh and colorful blend of chopped corn, cucumbers, tomatoes, red onion, peppers and green beans, all tossed together with fresh herbs in a homemade dressing. A quick and easy side dish that pairs well with grilled meats, salmon or shrimp.

Course Salad

Cuisine American

Prep Time 20

Cook Time 3

Total Time 23

Servings

Calories 161kcal

Author Sara Welch

Ingredients

1 cup corn kernels
1 cup cucumber quartered and sliced
1 cup cherry tomatoes halved
1/4 cup red onion finely chopped
3/4 cup bell peppers chopped, any color
1 cup green beans blanched and cut into 1/2 inch pieces
1/4 cup fresh herbs such as parsley, dill and chives, chopped

For the dressing

1/3 cup olive oil
2 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons granulated sugar
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon garlic powder
salt and pepper to taste

Instructions

For the salad

Place the corn, cucumber, cherry tomatoes, red onion, bell peppers, green beans and herbs in a large bowl.

For the dressing

Place all the dressing ingredients in a small bowl, then whisk until well combined.
Pour the dressing over the salad ingredients. Toss thoroughly. Serve immediately, or refrigerate for later use.

Notes

You can use fresh, thawed from frozen or canned corn, whichever is available!
This recipe calls for blanched green beans, as I find they have better texture than raw beans. To blanch the green beans, place them in a pot of boiling salted water and cook for 3-4 minutes or until just tender. Remove the green beans from the pot, and transfer them to a bowl of ice water.
Vegetable salad will stay fresh in the refrigerator for up to 2 days.

Nutrition