Friday’s Frugal Food – Dana’s Corn Salad (GF) 3 comments

In this heat, it’s no fun to cook.


It’s still fabulously fun to create food, though!  This light, tasty recipe I found for Corn Salad is the perfect solution.











Look at that goodness.


It went perfectly with a piece of tilapia last night…and it was delicious again today for lunch with a baked potato!  This is a recipe that I’m thrilled to have found, and will use time and time again.


Dana’s Corn Salad (adapted from $5 Dinners)

2 cans drained corn (or use fresh corn that has been cooked)

1/2 cup diced green pepper

1/2 cup diced red pepper

1/2 cup diced Monterey Jack cheese

1/2 tsp onion powder


2 Ttbsp sugar

1/3 cup vinegar

1/4 cup  oil (I used olive oil)

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 tsp dried parsley


  • Mix corn, vegetables and cheese together.
  • In separate bowl, combine all marinade ingredients well.
  • Mix marinade into vegetables. Toss to combine and allow to marinate at least 4 hours in fridge.

You can see in the picture that I also added some finely chopped fresh basil to mine.  I also added more pepper to mine after mixing…just cause!  This recipe is gluten free, as well as dairy free.

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