Corn Salad with Feta and Walnuts
Bright, crunchy, and bursting with fresh flavors, this Corn Salad with Feta and Walnuts is the perfect summertime side dish or light meal! Juicy sweet corn is the star, complemented by tangy crumbled feta, nutty toasted walnuts, and vibrant cherry tomatoes, all tied together with a zesty lemon-honey dressing. A sprinkling of fresh herbs like cilantro or parsley adds a fragrant, finishing touch. Quick and easy to prepare in just 20 minutes, this refreshing salad is ideal for barbecues, picnics, or as a vibrant addition to your weeknight dinner table. Serve it chilled or at room temperature for a dish that’s as versatile as it is delicious! Keywords: corn salad, feta, walnuts, summer salad, quick side dish, fresh corn recipe.
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels (about 4 ears of corn)
- 0.75 cups Feta cheese, crumbled
- 0.5 cups Walnuts, chopped and toasted
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely diced
- 0.25 cup Fresh cilantro or parsley, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Prepare the corn: If using fresh corn, boil the ears of corn in a pot of salted water for 3-5 minutes until tender. Remove and let them cool before cutting the kernels off the cob. If using frozen corn, cook according to package instructions and let cool. Measure out 3 cups.
Toast the walnuts: In a dry skillet over medium heat, add the chopped walnuts and toast for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper. Set aside.
Assemble the salad: In a large mixing bowl, combine the corn kernels, cherry tomatoes, red onion, crumbled feta, toasted walnuts, and chopped cilantro or parsley.
Add the dressing: Pour the prepared dressing over the salad and gently toss to coat all the ingredients evenly.
Adjust seasoning: Taste the salad and add more salt or pepper if needed.
Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately or cover and refrigerate for up to 1 hour before serving.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 42.1 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 980 mg | 75% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
