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This past weekend I went to a Housewarming Party for our neighbors who moved away. (I'm just glad they didn't move too far!) I wanted to bring a veggie dish to share, since party food usually tends to be pretty heavy. So after looking through a bunch of recipes, I ended up combining a few to create my own. The result is this colorful corn picnic salad that I just knew I had to share with you!
I liked both of those recipes, but thought it'd be especially awesome if I took the elements of each that I liked and combined them into one recipe.
What you see above is the entire ingredients needed for this salad. It's just corn, tomatoes, cucumbers, a red onion, a red pepper, dressing, and some pesto. That's it!
I was looking to make something that was all veggies. Many of my other salad recipes include chicken, cheese, and/or beans to make them a bit more substantial, but I wanted to do just a veggie dish this time. Obviously, if you want to include something else, I think it'd be delicious if you want to make more a meal out of this. (I bet chickpeas would work well, or black beans and chicken to make it more southwestern-y.)
This is a super simple recipe to make, you basically just chop the veggies, thaw the corn, and stir it together with dressing. I couldn't really be any easier, unless you bought all pre-chopped veggies.
It makes a large bowl, and since it was a party side I have no idea what that translates to in terms of regular servings. I'd guess about 8 big side servings, but your mileage may vary on that one.
This dish seemed to go over pretty well at the party, and the hostess texted me the next day to tell me she was eating and enjoying the leftover salad for lunch, so I call that a win!
I'm pretty sure this will be my default summer party salad from here on out! Hope you enjoy it as much as we did!
A beautiful and delicious summer salad, perfect for picnics, parties, and any day of the week!
Defrost the corn in the microwave until tender but not hot.
While corn is thawing, chop the remaining veggies and put them in a large bowl.
Mix the dressing and the pesto together in a small bowl (or right in a liquid measuring cup).
Combine the corn with the other veggies, and pour the dressing mixture over everything. Stir to combine, and you’re done!
Chill in the fridge until ready to serve.
If using fresh corn, I think it’d taste super awesome if you grill the corn. I haven’t tried it, but it sounds like a yummy option.
Also, if you don’t have pesto, you can just use a blender or food processor to add a bunch of basil into the salad dressing.
Feel free to use any light oil+vinegar kind of dressing for this.