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.