Corn Salad With Scallions and Pimentos
Updated Jan. 9, 2025
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 220-ounce packages frozen corn kernels
- 1cup chopped scallions, both green and white parts
- ⅔cup chopped pimentos
- ½cup red-wine vinegar
- ¼cup Dijon-style mustard
- 2tablespoons honey
- 2teaspoons minced garlic
- 1teaspoon dried thyme
- 1teaspoon ground cumin
- 1tablespoon salt
- Freshly ground pepper to taste
- 1cup olive oil
- ¼cup chopped fresh coriander
Nutritional analysis per serving (8 servings)
434 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 6 grams protein; 529 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the frozen corn according to instructions. Drain.
- Step 2
In a large bowl, combine the corn with the scallions and pimentos.
- Step 3
In a separate bowl, whisk together the vinegar, mustard, honey, garlic, thyme, cumin, salt and pepper. Add the oil in a steady stream, whisking constantly until the mixture is emulsified. Pour the dressing over the salad, add the coriander and toss until well mixed.
Private Notes
Comments
This tastes great but I used 42 oz of corn and the thing is swimming and dressing! Isn't a cup of oil a bit much?
This is a zippy salad that is so easy to make. This is great for get togethers where I feel like I need another side. The only thing I didn't have was fresh corriander, but just about any herb can take its place, very versatile.
Love this recipe. Such an easy side for school or work lunches too.