Sweetcorn and Red Pepper Salad
Brighten up your table with this vibrant Sweetcorn and Red Pepper Salad, a colorful medley of fresh vegetables tossed in a zesty lime and honey dressing. Featuring juicy sweetcorn kernels, crisp red bell pepper, sweet cherry tomatoes, and a hint of fresh cilantro, this quick and easy recipe is packed with flavor and nutrients. Perfect as a refreshing side dish or a light standalone meal, this salad comes together in just 15 minutes and requires no cooking time if using canned or thawed sweetcorn. The tangy citrus dressing adds a delightful balance of sweet and savory, making it an irresistible addition to summer picnics, barbecues, or everyday meals. Try this gluten-free, vegetarian favorite that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 cups Sweetcorn kernels (fresh, canned, or frozen)
- 1 large Red bell pepper
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Fresh cilantro (coriander)
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the vegetables: Dice the red bell pepper into small pieces, halve the cherry tomatoes, finely chop the red onion, and roughly chop the fresh cilantro.
If you are using fresh sweetcorn, cook the ears in boiling water for 5 minutes, then cool and slice off the kernels. If using canned sweetcorn, drain and rinse. If using frozen sweetcorn, thaw it according to package instructions.
Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until well combined.
In a large mixing bowl, combine the sweetcorn kernels, diced red bell pepper, halved cherry tomatoes, chopped red onion, and cilantro.
Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
Taste and adjust seasoning if needed. Add more lime juice or salt to preference.
Serve immediately or chill in the refrigerator for 15-20 minutes to let the flavors meld. Garnish with extra cilantro leaves if desired.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 43.8 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1961 mg | 42% | |
*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.
