Valencia Corn Salad
Bright, zesty, and packed with fresh flavors, Valencia Corn Salad is your go-to dish for vibrant summer gatherings or refreshing weeknight meals. This colorful creation combines sweet corn, crisp red bell peppers, refreshing cucumber, and a burst of freshness from parsley and cilantro, all tied together with a citrusy orange-lime vinaigrette that's subtly sweetened with honey. A hint of cumin adds a warm, earthy dimension, while an optional sprinkle of crumbled feta cheese lends a creamy, tangy finish. Ready in just 20 minutes with no cooking required if using canned corn, this easy-to-make salad is both a feast for the eyes and a delight for the taste buds. Serve it chilled or at room temperature as a light, flavorful side dish or a satisfying vegetarian main course. Perfect for summer BBQs, potlucks, or simply as a healthy addition to your weekly menu!
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Recipe Information
Ingredients
- 3 cups fresh corn (kernels removed from cob, or canned corn drained)
- 1 medium, diced red bell pepper
- 1 medium, diced cucumber
- 0.5 medium, finely chopped red onion
- 0.25 cup, chopped fresh parsley
- 0.25 cup, chopped fresh cilantro
- 3 tablespoons olive oil
- 3 tablespoons fresh orange juice
- 1.5 tablespoons fresh lime juice
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup, crumbled feta cheese (optional)
Instructions
If using fresh corn, bring a pot of water to boil and cook the corn on the cob for 5-7 minutes. Allow to cool, then carefully cut the kernels off the cob. If using canned or frozen corn, skip this step.
In a large mixing bowl, combine the corn, diced red bell pepper, diced cucumber, chopped red onion, fresh parsley, and fresh cilantro.
In a small bowl, whisk together the olive oil, orange juice, lime juice, honey, ground cumin, kosher salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss everything together gently but thoroughly.
If desired, sprinkle crumbled feta cheese on top before serving.
Refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a refreshing side dish or light main course.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 57.8 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2542 mg | 54% | |
*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.
