Ingredients
Scale
- 2 cups corn kernels (fresh or frozen, thawed is fine)
- 1 cup halved grape tomatoes
- 1 cup diced zucchini (about 1 small zucchini)
- ½ cup diced celery
- ½ cup diced sweet bell pepper (any color is fine)
- ¼ cup diced red onion
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- Ground black pepper, to taste
Instructions
- If using fresh corn, boil or steam until tender for about 3-5 minutes. For frozen corn, thaw, drain, and let it reach room temperature.
- Combine dressing ingredients in a jar, cover, and shake well. Set aside.
- In a large bowl, add all the chopped vegetables.
- Drizzle the dressing over the vegetables and toss gently to coat.
- Cover and refrigerate until ready to serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For an extra crunch, consider adding some diced cucumber.
This salad keeps well in the refrigerator for up to 2 days.
Feel free to customize the vegetables based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg