Corn Salad With Mayo and Sun-dried Tomatoes
When the weather starts to warm up and you're looking for a cool crisp salad, this summer corn salad with mayo fits the bill for an easy side that will go with just about any summer meal.
Servings 4
Ingredients
Salad
- 3 cups corn kernels fresh, frozen, or canned
- 1 cup red bell pepper finely diced
- ½ cup red onion finely diced
- ⅓ cup sun-dried tomatoes drained, reserve oil, chopped
- ½ cup fresh parsley chopped
Dressing
- 1 ½ tablespoons mayonnaise
- 1 ½ tablespoons plain yogurt or sour cream
- 1 tablespoon white wine vinegar
- 1 ½ tablespoons reserved olive oil from sun-dried tomatoes jar
- ⅛ teaspoon salt and pepper to taste
Instructions
- If you are using fresh or frozen corn, steam or cook them and then let them cool. If you are using canned corn, drain and rinse the corn.
- In a medium-sized bowl, combine the salad ingredients.
- In a separate small bowl, combine the dressing ingredients.
- Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.
- Let the salad stand for a few minutes to marinate or cover and chill before serving. Enjoy!