Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of fresh vegetables and a tangy dressing makes this salad both delicious and invigorating.
- Quick and Easy: With minimal preparation, this salad comes together in no time, making it ideal for busy days.
- Versatile: It pairs well with a variety of main dishes or can be enjoyed on its own.
- Healthy: Packed with vegetables, this salad is a nutritious addition to any meal.
Ingredients
- 3 (11-ounce) cans whole kernel corn, drained
- 2 large tomatoes, diced
- 1 large sweet onion, thinly sliced
- 4 green onions, chopped
- 1 bunch cilantro leaves, finely chopped
- 2 limes, juiced
- ⅓ cup rice vinegar
- Kosher salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Combine Vegetables: In a large bowl, mix together the corn, diced tomatoes, sweet onion, green onions, and cilantro.
- Prepare Dressing: Pour the fresh lime juice over the vegetable mixture. Add rice vinegar to taste, depending on the sweetness of the corn and the acidity of the lime.
- Season: Sprinkle with kosher salt to your preference, ensuring all ingredients are well seasoned.
- Chill: Cover the bowl and refrigerate the salad for 45 minutes to an hour to allow the flavors to meld.
- Serve: Stir the salad before serving to redistribute the dressing and flavors.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: Around 15 minutes.
- Chilling Time: 45 minutes to 1 hour.
- Total Time: Approximately 1 hour.
Variations
- Add Avocado: Incorporate diced avocado for a creamy texture and added richness.
- Spice It Up: Add a finely chopped jalapeño or a dash of red pepper flakes for some heat.
- Cheesy Twist: Sprinkle crumbled feta or cotija cheese on top before serving for a tangy flavor.
- Herb Substitutions: If you’re not a fan of cilantro, fresh basil or parsley make excellent alternatives.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: This salad is best served cold or at room temperature. If desired, allow it to sit out for a few minutes before serving to take off the chill.
FAQs
Can I use fresh corn instead of canned?
Yes, fresh corn can be used. Cook the corn, allow it to cool, and then cut the kernels off the cob before adding them to the salad.
Is there a substitute for rice vinegar?
Apple cider vinegar or white wine vinegar can be used as substitutes, though they may slightly alter the flavor profile.
How can I make this salad ahead of time?
Prepare the salad as directed, cover, and refrigerate. It’s best enjoyed within a day of preparation to maintain freshness.
What main dishes pair well with this salad?
This salad complements grilled meats, seafood, or can be served alongside tacos and other Mexican-inspired dishes.
Can I add beans to this salad?
Yes, adding black beans or chickpeas can enhance the protein content and make the salad more filling.
How do I prevent the salad from becoming watery?
Seed the tomatoes before dicing to reduce excess moisture.
Is this salad suitable for vegans?
Yes, all ingredients are plant-based, making it suitable for a vegan diet.
Can I use frozen corn?
Yes, thaw and drain the corn before adding it to the salad.
What can I use instead of cilantro?
Fresh parsley or basil can be used as alternatives to cilantro.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 2 days.
Conclusion
This Corn, Sweet Onion, and Tomato Salad is a delightful blend of fresh flavors that’s both easy to prepare and versatile. Whether you’re hosting a summer barbecue or looking for a light lunch option, this salad is sure to impress with its vibrant taste and colorful presentation.
Corn, Sweet Onion, and Tomato Salad
- Prep Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Salad, Side Dish
- Method: No-Bake
- Cuisine: American, Mexican-Inspired
- Diet: Vegan
Description
This Corn, Sweet Onion, and Tomato Salad is a fresh, vibrant dish packed with sweet corn, juicy tomatoes, and crisp onions, tossed in a tangy lime and vinegar dressing. Perfect for summer BBQs, picnics, or as a healthy side dish, this easy salad is full of bright flavors and ready in just minutes!
Ingredients
- Main Ingredients: 3 (11-ounce) cans whole kernel corn (drained), 2 large tomatoes (diced), 1 large sweet onion (thinly sliced), 4 green onions (chopped), 1 bunch cilantro leaves (finely chopped)
- Dressing: 2 limes (juiced), ⅓ cup rice vinegar, kosher salt (to taste)
Instructions
- Combine Vegetables: In a large bowl, mix together corn, tomatoes, sweet onion, green onions, and cilantro.
- Prepare Dressing: Pour fresh lime juice over the vegetables, followed by rice vinegar. Adjust to taste based on sweetness and acidity.
- Season: Sprinkle with kosher salt to taste, ensuring all ingredients are well coated.
- Chill: Cover and refrigerate for 45 minutes to 1 hour to let the flavors meld.
- Serve: Stir before serving and enjoy chilled.
Notes
- Add Avocado: Dice and mix in for extra creaminess.
- Spicy Kick: Add jalapeño or red pepper flakes for heat.
- Cheese Option: Sprinkle crumbled feta or cotija cheese before serving.
