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Corn Vegetable Salad

Corn Vegetable Salad

Corn Vegetable Salad

This delicious salad works well as a side or on its own. It's especially good in summer when hot summers are good for a refreshing dish.

Servings: 3 servings
Total Time: 30m
Prep Time: 15m
Additional Time: 15m
Corn Vegetable Salad


  • ¾ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon dark brown sugar
  • 2 ½ teaspoons minced garlic
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 cups mixed baby greens
  • 2 cups frozen corn
  • 1 tomato
  • 2 green onions, chopped
  • 1 avocados - peeled, pitted and diced
  • 1 teaspoon fresh lemon juice


    1. Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place them into a large bowl.
    2. To prepare the dressing, place olive oil, balsamic vinegar, minced garlic, brown sugar, and pepper in a small container with a lid. Shake well to blend.
    3. In a medium bowl, toss together baby salad greens, tomato, onions, corn , and dressing. Sprinkle avocado with lemon juice, and toss into the mixture. Toss to coat and adjust salt if needed. Serve immediately.


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