Tomato Corn Salad
This tomato corn salad is made with sweet corn, grape tomatoes, and flavorful homemade dressing. It is both gluten-free and dairy-free!
Ingredients
For Dressing
- 1 tbsp Olive oil extra virgin
- 1 tbsp Lemon juice
- 1/2 tsp Apple cider vinegar
- 1.5 tsp Honey
- 1/4 tsp Black pepper powder
- 1/4 tsp Paprika
- 1 Garlic grated
For Salad
- 1 cup Kernel corn frozen
- 1 pint Grape tomatoes halved, 2 cups
- 1 medium Carrot shredded
- 1 cup Iceberg lettuce roughly chopped
- 1/2 medium Yellow bell pepper diced
- 1/2 medium red onion chopped
- 2 tbsp Green onion chopped
Instructions
For Boiled Corn
- In a pot, boil some water, and switch off the heat. Add washed frozen corn kernels and let them stand in the water for 2-3 minutes. Transfer them to a colander and set aside.
For Dressing
- In a small bowl, add all the dressing ingredients and mix it well. Set aside for at least 30 minutes.
For Salad
- In a large mixing bowl, add boiled corn, yellow bell peppers, carrots, lettuce, onions, tomatoes, and half of the green onions.
- Drizzle the dressing over the salad mixture. Toss all the veggies until the dressing is evenly distributed and serve it by sprinkling remaining green onions.
Notes
- Wash the lettuce leaves in advance and dry them well before adding to the salad.
- Boil the corn in advance, dry it well, and store in the refrigerator.
- Chop and add all the veggies in a large mixing bowl, cover with a clear wrap, and store them into the refrigerator until ready to serve.
- Toss the salad with dressing just before serving.
- Prepare the dressing in advance and store it in the refrigerator. It will bring out more flavors in the dressing and salad will taste awesome.
- Don’t overmix your salad or it will turn soggy.Just toss the salad well.