Corn Salsa Salad

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Are you looking for a new take on a summertime salad? Mix together corn, bell peppers, avocado, red onion, nectarines, feta cheese, mint, lime juice and olive oil. This corn salsa can be served on its own as a vegetable side dish, with scoops for a salsa, or on top of a bed of leafy greens for a refreshing and flavourful salad.

Recipe: Corn Salsa Salad

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Corn Salsa Salad
Prep time
Total time
This refreshing corn salsa can be enjoyed with scoops or served on a bed of leafy greens for a tasty summertime salad.
Recipe type: Salad, vegetable side
Serves: 8
  • 500 g bag of frozen corn kernels, thawed (or use 8 fresh cobs of corn, if available)
  • 6 Roma tomatoes, diced
  • ½ of a small red onion, diced
  • 1 orange bell pepper, diced
  • ½ cup feta cheese, diced
  • 2 nectarines, diced
  • 1 avocado, diced
  • ½ cup fresh mint
  • Juice from 2 limes
  • 2 Tbsp olive oil
  • salt and pepper to taste
  1. In a large bowl, mix together all the vegetables and fruits to make the salad.
  2. In a separate bowl, mix together lime juice, olive oil and salt and pepper. Pour over salsa. Enjoy!

This salad will keep in the fridge for about 3 days.

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

1 Comment

  1. […] The other thing I often make at home and take camping is a hearty salad with legumes and/or grains. This time it was my friend Kristyn’s fresh Corn Salsa Salad. […]

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