VIDEO: FRESH Ideas for corn salad with honey lime vinaigrette

Published on Thursday, 29 August 2013 13:44 - Written by

Corn Salad with Honey Lime Vinaigrette



4 ears corn, boiled, kernels removed (red corn, if available)

1/2 red onion, small dice

1/2 cup frozen green peas, thawed

1 large tomato, seeded and diced

10 basil leaves, minced

1 red or yellow bell pepper, cored and small dice

1/4 cup goat cheese

2 tablespoons white wine vinegar

1/4 cup fresh lime juice

2 teaspoons Dijon mustard

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup olive oil



Place the diced onion in a colander and rinse under hot water for 30 second. This will make it more palatable when eating raw. In a large bowl combine the corn, onion, peas, tomato, basil, bell pepper and goat cheese. Combine the remaining ingredients in a jar and shake until combined. Drizzle a few tablespoons, to taste, over the salad and toss to combine. Serve the salad on top of mixed greens or inside of a romaine leaf. Serve remaining dressing at the table. Can also be stored in the refrigerator for one week.

Recipe by Christine Gardner