Rainbow Corn Salad (Dairy-Free)
Servings: 8 servings
Calories: 87kcal
This Rainbow Corn Salad with is filled with fresh flavors and vibrant colors, making it the ultimate summer side dish! And it's so easy to make, each serving is less than 100 calories, and everyone will love it!
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Equipment
Ingredients
- 4 ears of corn on the cob (300g of corn kernels)
- 1 orange bell pepper (130g) diced
- 1/2 red onion (120g) diced
- 1 pint cherry tomatoes (286g) halved
- 2 Tbsp light mayo (30g)
- 1 Tbsp olive oil (15g)
- 1 Tbsp red wine vinegar (15g)
- 1 lime (20g) juiced
- 1/2 cup basil chopped
- 1/2 Tbsp Italian seasoning
- Pinch of salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
- Shuck the corn and add to the baking sheet. Roast for about 25 minutes. Let cool, then slice the kernels off.
- To a medium-sized bowl, add the mayo, olive oil, vinegar, and lime juice. Whisk together well then add the rest of the ingredients – the corn, diced pepper, onion, tomatoes, basil, Italian seasoning, salt and pepper. Toss together well. Taste and adjust seasonings as desired. Serve as a side or add to make a protein. For meal pairings, see post.
Video
Notes
To make vegan: use vegan mayo.
Nutrition
Serving: 2/3 cup (115g) | Calories: 87kcal | Carbohydrates: 12.3g | Protein: 2.2g | Fat: 3.2g | Saturated Fat: 0.4g | Fiber: 2.1g | Sugar: 2.5g