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Corn Salad Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 180 kcal
Author olives-n-okra

Ingredients

  • 4 cups fresh or frozen corn cooked
  • 2 cups water
  • ½ teaspoon salt
  • ½ cup onion chopped
  • ½ cup green pepper diced
  • ½ cup celery diced
  • 1 small tomato diced
  • 1 tablespoon fresh basil chopped
  • 8 black olives sliced
  • 2 tablespoon red wine vinegar
  • 4 tablespoon extra virgin olive oil
  • Salt & pepper to taste

Instructions

  1. Put corn, water, and salt into pot and cook 7-9 minutes over medium high heat. Remove from heat, drain and cool.
  2. Chop the onion, dice the pepper, celery and tomato. Set aside.
  3. Place the cooled corn into a medium sized bowl. Add the onion, pepper, celery, olives, and tomato. Add 1½ tablespoons red wine vinegar and 3 tablespoons extra virgin olive oil. Mix well. Add fresh basil and toss. Salt and pepper to taste.
  4. Set aside for about 15 minutes before serving so flavors will blend together.