Colorful Corn Salad

Elky Friedman Recipe By
  • Cooking and Prep: 05 m
  • Serves: 6
  • No Allergens

This easy and tasty salad always goes over well. It’s bright, vibrant, and full of flavor! It actually reminds me of summer since I usually serve it either at shalosh seudos or at my Sunday barbecues.

 

Ingredients (11)

Main ingredients

Dressing

Start Cooking

Make the Salad

  1. In a bowl, combine the corn, hearts of palm, red onion, red pepper and dill pickles.

     

  2. In a container, combine olive oil, vinegar, lemon juice, garlic, salt, and dill.

     

  3. Toss the salad with the dressing. Serve.

     

Tip:

For even better flavor, roast 3 fresh ears of corn, slice off the kernels, and use in lieu of the canned corn.

 

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