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RECIPE: Summer Corn Salad

By: Alissa Palladino, MS, RDN, LD, ACSM-CPT

This flavorful and colorful recipe incorporates three powerhouse summer veggies: corn, soybeans (edamame), and bell peppers. Packed with fiber, protein, and healthy fat, this vegetarian recipe can stand alone as a balanced meal or be served as a side dish. We also love topping it with our favorite chopped meat for a non-veg version!

Enjoy all year round by subbing in frozen produce.

SUMMER CORN SALAD

Serves 4 as a full meal, or 8 as a side dish

Ingredients:

  • 3 cups soybeans (edamame), shelled and steamed
  • 3 cups corn kernels
  • 1 red bell pepper, chopped
  • 3/4 cup green onions, chopped
  • 1/2 cup red onions, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 2 Tbsp. fresh oregano or basil, chopped
For Dressing:
  • 1/3 cup fresh lemon juice
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. olive oil
  • Salt & pepper to taste

Instructions:

Shell and steam edamame. Drain and rinse with cold water. Shuck corn. Chop onions and herbs. Combine main ingredients in large bowl, set aside. Whisk dressing ingredients together in a small bowl. Add dressing to main ingredients. Toss to coat.

Nutrition (based on 4 servings):

Calories: 386; Fat: 18g; Saturated Fat: 2g; Sodium: 126 mg; Carbs: 44g; Fiber: 10g; Protein: 21g

 

PRINTER-FRIENDLY VERSION

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