Fresh Corn Salad Recipe
Easy Fresh Corn Salad Recipe made with Instant Pot Corn on the Cob. Refreshing, summer friendly appetizer or salad made with Zero Oil. Healthy, Colorful, Delicious and easily put together using pantry staples and veggies from refrigerator.
Servings 2 people
Ingredients
- 1 cup Sweet Corn Kernels See notes below
- ¾ cup Bell Pepper finely chopped
- ½ cup Tomatoes finely chopped
- ½ cup Onion finely chopped
- 4-5 Olives (sliced) + couple extra for garnish
- 4-5 Jalapeno Peppers (sliced) use 1 if fresh or 4-5 if using canned or soaked in brine
Salad Dressing
- 1 tbsp Fresh Mint Leaves finely chopped
- 1 tbsp Fresh Cilantro finely chopped
- 1 tsp Za'atar Spice Powder
- 2 Limes or 1 Lemon Juice to be extracted
- ¼ tsp Smoked Paprika Powder
- Himalayan Pink Salt to taste
1 cup is 250ml, 1 tbsp 15ml, 1 tsp 5 ml
Instructions
- In a clean dry bowl, add all the chopped vegetables (corn, pepper, tomatoes, onions) along with olives and jalapenos.
- In a bowl or glass jar, add the ingredients listed under "salad dressing" above and mix / shake well. Now pour this onto the vegetables and corn and give it a good mix.
- Serve immediately or if serving later, add the dressing just before serving.
Notes
- I have used Instant Pot to cook Corn on the Cob. After cooling, they were sliced using a sharp knife and the soft kernels were used for the salad recipe.
- If you plan on carrying this salad to work, please pack the salad dressing separately (in a jar) and mix it just before you are ready to eat.
- Leftovers can be refrigerated and enjoyed a day later.