Picnic Corn Salad Recipe

Name: Picnic Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 cups Corn Kernels; 2 cups Grape Tomatoes, Halved; 2 stalks Celery, Chopped; 1/3 cups Red Onion, Chopped; 1/3 cups Green Pepper, Chopped; 1/4 cups Olive Oil; 3 Tablespoons Balsamic Vinegar; 1/4 teaspoons Salt; 1/4 teaspoons Cracked Black Pepper; 4 cups Lettuce/assorted Greens

Servings: persons

3 cups Corn Kernels
2 cups Grape Tomatoes, Halved
2 stalks Celery, Chopped
1/3 cups Red Onion, Chopped
1/3 cups Green Pepper, Chopped
1/4 cups Olive Oil
3 Tablespoons Balsamic Vinegar
1/4 teaspoons Salt
1/4 teaspoons Cracked Black Pepper
4 cups Lettuce/assorted Greens

1
Combine first 5 ingredients in a large bowl; toss gently.
2
In a separate bowl, combine oil and next 3 ingredients, stirring with a whisk. Drizzle over corn mixture; stir gently. Add lettuce, toss gently to coat.
3
This is a delicious mobile side salad. Make the corn mixture, then add lettuce on top; cover, then toss just before serving to keep the salad crisp.
4
I usually double the dressing to have extra to pour on top - it's that good. I add diced avocado for a little something extra.
5
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups Corn Kernels, 2 cups Grape Tomatoes, Halved, 2 stalks Celery, Chopped, 1/3 cups Red Onion, Chopped, and more.

Yes, Picnic Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Picnic Corn Salad

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