Sweet Corn and Bell Pepper Salad
A bright and zesty salad featuring sweet corn and colorful bell peppers, perfect for summer potlucks.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 8 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups sweet corn (fresh, frozen, or canned)
- 1 large red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 small red onion, sliced thin
- 1 handful fresh cilantro or parsley
- Juice of 1 lime
- Glug of olive oil
- Salt and black pepper to taste
Instructions
- In a large bowl, toss together corn kernels, chopped red and green bell peppers, and sliced red onion.
- Squeeze lime juice over the mixture and drizzle with olive oil.
- Add salt and pepper to taste and toss gently until combined.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Feel free to add diced cucumber or avocado for extra freshness. The salad keeps well in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, bell pepper salad, BBQ side dish