Easy Summer Corn Salad

Easy Summer Corn Salad made with corn, tomatoes, and Italian dressing, this salad is a great way to enjoy the flavors of the season. Whether you're hosting a backyard barbecue or looking for a simple side dish for dinner, this corn salad recipe is sure to impress.

Prep Time5

chilling time2

Total Time2 5

Course: no-bake, Side Dish, Snack

Cuisine: American

Keyword: Easy Summer Corn Salad

Servings: servings

Calories: 147kcal

Author: Jessica & Nellie

Ingredients

30 oz two 15-oz cans of whole kernel corn drained
1 zucchini sliced thin
2 roma tomatoes diced
2 small avocados diced
¼ cup Italian dressing
2 tsp lime juice

Instructions

Prep: Start by draining the cans of corn well, get out all excess liquid from the can. Then, pour the corn into a large bowl.
Then, rinse and slice the zucchini into thin pieces and cut each piece in half. Add these to the bowl of corn.
Do the same thing with the tomatoes, rinse, dice, and cut into small bite size pieces. When done, put in the bowl with the corn too.
Next, grab the avocado's and remove the pit and chop into small cubes. Pour those into the corn mixture as well.
After that, measure out the Italian dressing and pour into the bowl over the top of all the ingredients. Add in lime juice. Toss lightly with a spoon to combine and coat all the ingredients with the dressing.
Chill & Serve: Cover the bowl and place in the refrigerator to chill for about 2-3 hours before serving. This will give the salad a better chance for the flavors to fully develop and taste incredible. Garnish with additional lime. Serve & enjoy!

Notes

This corn salad can be kept in an airtight container in the refrigerator for up to 3 days. However, it is recommended to consume it within 24-48 hours for the best taste and texture.

Nutrition