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Corn Salad with Summer Fruits and Vegetables

The Culinary Institute of America’s corn salad is a delicious way to enjoy an iconic summer vegetable.

Watch our technique video and learn how to prepare and cut herbs for this recipe.

CIA's Corn Salad recipe

Ingredients

Makes seven 1 1/2 cup servings

  • 2 cups sweet corn kernels (from about 3 ears)
  • 1 cup haricots verts, cut into 1-inch pieces, blanched
  • 1 1/4 cups seeded, diced cucumber
  • 1 cup sliced radishes
  • 1 cup roasted golden beets, diced
  • 2 cups golden cherry tomatoes, halved
  • 1 cup raspberries
  • 1 cup pitted sour cherries, halved
  • 1/4 cup minced shallot
  • 1/4 cup champagne vinegar
  • 1/2 cup sunflower oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped chives

Directions

  1. Combine the vegetables, fruits, and shallots together in a large bowl.
  2. In a smaller bowl, whisk together the vinegar, oil, salt, and pepper. Pour the vinaigrette over the vegetables and fruits and toss gently to combine.
  3. Place the bowl in the refrigerator and allow the ingredients to marinate for 30 minutes.
  4. Remove the salad from the refrigerator and stir in the herbs. Adjust the seasoning to taste.
  5. Serve as a salad course or as a side vegetable with grilled chicken or fish.
 Per serving: 225 CALORIES, 3.5 g PROTEIN, 19 g CARBOHYDRATES, 4 g FIBER, 17.5 g TOTAL FAT (2 g saturated fat), 533 mg SODIUM, 0 mg CHOLESTEROL

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