This Marinated Corn Salad With Cucumbers And Tomatoes is so contemporary and scrumptious, however, the true profit is with the ability to make it a pair days prematurely. The colourful salad is a light-weight, wholesome possibility for pairing with virtually any primary entree.
I really like making tenting salads on our journeys. They’re an effective way to creatively add fruits and veggies into your meal plan. This primary recipe might be modified to pair with a wide range of flavors in primary dishes.
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Components
Right here’s an inventory of the important thing gadgets you’ll want.
For the straightforward selfmade dressing:
- Olive oil
- Balsamic vinegar
- Dried basil
- Garlic powder
Olive oil: I like utilizing further virgin olive oil as a result of it’s much less processed than common olive oil, so, it retains its pure antioxidants and nutritional vitamins.
For the salad:
- Corn kernels
- Cucumber
- Celery
- Crimson bell pepper
- Cherry tomatoes
- Crimson onion
Corn kernels: I actually like this salad as a result of I could make it all year long. If candy corn is in season, I’ll use contemporary corn off the cob. Through the low season I exploit defrosted frozen corn or canned corn.
Cucumber: You need to use American or English cucumbers for this salad. The American selection is extra inexpensive and I don’t thoughts the seeds. If you’d like much less seeds, use the English selection.
For the optionally available garnish:
Recent herbs: Anytime I can simply add contemporary herbs proper earlier than serving, I do it. They add a ton of taste and colour you’ll be able to’t get some other means. For this salad I like utilizing parsley, cilantro or basil however use your favourite and ensure it compliments the flavors in your primary dish.
Tools
Small jar: A jelly jar is the right container to shake the selfmade salad dressing. Simply pour the components into the jar, seal the lid and shake till the dressing is emulsified.
How To Make This Vegetable Salad Recipe
Step 1. Pour dressing components right into a small jar and shake to mix.
Step 2. Prep greens in line with instructions.
Camp Cooking Tip: I like marinating this salad for a day, two on the max. If you wish to make this recipe sooner than that, put together the dressing and preserve it refrigerated. Prep all of the veggies and retailer them within the fridge in particular person containers or meals storage luggage. A day earlier than serving, toss the entire components collectively to marinate. It will keep away from soggy greens.
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Step 3. Place chopped greens into bowl, drizzle dressing over the contemporary veggies and toss to coat.
In the event you just like the serving bowl set I used, you could find it right here.
Camp Informal Bowl & Servers Set
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Step 4. Place salad in fridge to marinate for at the very least an hour.
Step 5. Serve salad chilly. Garnish with contemporary herbs, if desired.
Camp Cooking Tip: Recent herbs are a simple means so as to add freshness, colour and taste to any dish. They work particularly effectively to jazz-up ready meals like Stovetop Stuffing and boxed mac & cheese. Select an herb with a taste profile that’s carried by way of the whole meal.
Variations
You possibly can modify this primary salad to create totally different taste profiles, listed below are some concepts:
Mexican Salad:
- Add diced avocado, black beans and cilantro.
- Use a lime-based dressing with chili powder for a zesty kick.
Mediterranean Salad:
- Incorporate feta cheese, Kalamata olives and purple onion.
- Use a dressing with olive oil, lemon juice and oregano.
Asian-Impressed Salad:
- Add edamame, shredded carrots, and chopped peanuts.
- Use a dressing with soy sauce, sesame oil and rice vinegar.
Pairings
There’s a bit of sweetness from the corn and the balsamic vinegar with a bit of kick from the purple onion on this salad so it pairs effectively with chilly or scorching sandwiches in addition to grilled meats. Use my meal planner that will help you arrange on your subsequent journey.
Continuously Requested Questions
The great thing about utilizing contemporary corn in salads is that you just simply use a knife to chop the uncooked kernels off of the cob. When you have leftover cooked candy corn, you need to use that in salads too.
Marinated corn salad must be ready prematurely so the greens have time to marinate. I like to recommend marinating at the very least 1 hour however in a single day is best. I don’t advocate making this salad a number of days prematurely as a result of the greens can get too soggy if they’re sitting within the dressing greater than a few days. In that occasion, simply put together the dressing and chop the veggies, preserve them refrigerated till the day earlier than serving. Toss them collectively and preserve them refrigerated in a single day for a pleasant contemporary facet dish.
You possibly can add grilled rooster, shrimp or tofu to virtually any salad to make it extra substantial and function a primary dish reasonably than a facet. I like to recommend grilling the meat, slicing into bite-sized items and chilling within the fridge. When it’s time to serve, spoon the veggies on a plate and high with the chilled meat.
Leftovers
Place leftovers in a sealed meals container and refrigerate till you’re able to serve them once more. This salad might be reinvented by mixing with pasta or rolling up in a wrap with some leafy greens.
Comparable Recipes
My Fridge Cucumber Salad goes effectively past the quaint cucumbers and onions in vinegar. Let the cucumbers marinate for a number of days for optimum taste.
Attempt my Avocado Spinach Salad With Grilled Shrimp whenever you need a sort-of fancy primary dish salad. It’s completely pleasant!
In the event you don’t really feel like cooking however you need a substantial salad primary dish, do that Panzanella Salad. It’s an ideal use for barely stale bread.
Servings
This marinated vegetable salad is a contemporary facet dish that’s excellent for potlucks whenever you don’t really feel like cooking. It serves 4 however you’ll be able to regulate the variety of servings within the recipe card to scale it for bigger teams.
Watch How To Make It
Recipe
For the dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the salad
- 1 cup corn kernels can use contemporary corn off the cob from roughly two ears of corn, frozen or canned corn
- 1 cucumber peeled and chopped
- 1 stalk celery diced
- 1 purple bell pepper seeded and diced
- 8 cherry tomatoes sliced in half
- 2 tablespoons purple onion minced
Optionally available for serving
- High with contemporary herbs for serving yummy choices embody contemporary parsley, cilantro or basil.
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Add the dressing components to a small jar (I like utilizing previous jelly jars for this) and shake vigorously till dressing is effectively blended and emulsified.
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Place the chopped greens in a big bowl, pour vinegar dressing over the combination and toss to coat.
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Cowl the bowl and let the the salad marinate within the fridge for at the very least an hour or as much as two days. (see * Be aware)
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Garnish with contemporary herbs simply earlier than serving, if desired. Use a slotted spoon to empty extra liquid and serve chilly.
*NOTE: The greens will get soggy in the event that they marinate extra that two days. If you wish to make it sooner, put together the dressing and preserve it refrigerated. Prep all of the veggies and retailer them within the fridge in particular person containers or meals storage luggage. A day earlier than serving, toss the entire components collectively to marinate.Â
Serving: 1g | Energy: 123kcal | Carbohydrates: 13g | Protein: 2g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 675mg | Potassium: 319mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1176IU | Vitamin C: 49mg | Calcium: 25mg | Iron: 1mg
