Confetti Corn Salad
Serves 6-8
Try this very colorful, no cook picnic salad. It keeps well in the refrigerator for 2-3 days and is always a hit with a crowd. The dressing has a few interesting ingredients which is the reason it tastes so good. Don’t leave them out.
Ingredients
- 2 Cups Corn (1 lb frozen okay- just thaw)
- 1 16ox can black beans, rinsed and drained
- ½ C scallions, sliced
- 1 medium red bell pepper, diced
- ¼ C fresh cilantro, minced
Dressing:
- 2 medium garlic cloves, minced
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 T. Corn Oil
- 2 T. white or apple cider vinegar
- 1 T Sesame Oil (in the international aisle)
- 1 T Lime juice (fresh or bottled)
Directions
- Combine the salad ingredients in a large serving bowl.
- Toss lightly to combine.
- Whisk together the dressing ingredients, pour over salad and toss again.
- Refrigerate until cool, tossing occasionally to combine flavors.
Preparation Tips
Use a sweet onion in place of the scallions, though if that is what you have on hand. Add a green bell pepper along with or in place of the red one if you prefer.
If you make too much, be sure and cut the extra off the cob and freeze it until you want to make this salad. Fresh corn really makes a difference in this recipe, but don’t let that stop you from making it!