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Can’t Get Enough” Corn Salad

This is hands-down one of my all-time favorite summer recipes. It pairs perfectly with anything off the BBQ and only gets better as it sits and marinates—hello, make-ahead win! My dear friend Kate (of Poppynotes.com) was kind enough to share this gem with me, and I’ve been asked for the recipe pretty much every time I serve it at a party.
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Servings: 12
Course: Salad
Ingredients Method

Ingredients
  

Salad Ingredients
  • 4 C - Corn; Frozen works well
  • 1 - Red onion chopped (1 ½ C worth)
  • 12 - Cherry tomatoes chopped (or roma tomatoes)
  • 1/2 C - Parsley chopped
  • Feta crumbled - to taste
Dressing Ingredients
  • 1 ½ tsp - Cumin
  • 1 T - Dijon mustard
  • 2 T - Red wine vinegar
  • ½ C - Extra virgin olive oil
  • ½ tsp - salt/ground pepper

Method
 

  1. Mix all ingredients in a bowl.
  2. In a separate bowl combine dressing ingredients and whisk thoroughly.
  3. Pour dressing over salad ingredients to taste.
  4. HOT TIP: Better to prepare a couple hours earlier so spices can sink in.