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Citrus Corn Salad

Citrus Corn Salad

This bright and vibrant salad goes great with chicken, pork or fish. It uses produce that is in-season in Illinois through October.

Serves: 10 (Serving= 1/2 cup)

Ingredients

Salad

  • 2 cups corn kernels, uncooked (4 medium ears of corn)
  • 2 cups diced cucumber (1 large cucumber)
  • 1 cup diced red bell pepper (1 medium bell pepper)
  • ½ cup chopped red onion
  • 2 Tablespoons finely chopped fresh cilantro leaves

 

Citrus Dressing

  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons cranberry juice
  • 1 teaspoon lemon zest
  • 1 Tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons extra-virgin olive oil

Directions

  1. Add all salad ingredients except cilantro to large bowl.  
  2. In a small bowl, add dressing ingredients and whisk until combined.
  3. Pour dressing over salad and toss to coat.  Refrigerate overnight.  Add cilantro and toss just before serving.