Sweet Corn Salad Screenshot from America's Heartland Season 8 Episode 11
Ingredients
 2 cobs sweet corn, shucked
 1 red bell pepper, diced
 1 head butter lettuce chopped (or whole arugula)
 1 mango, cubed
 3 tbsp Basil, chiffonade
 3 tbsp Mint, chopped
 1 tbsp Dijon mustard
 4 tbsp White balsamic vinegar
 ¼ cup Olive oil
 ½ Lemon, juiced
 Salt, Pepper to taste
Directions
1

To prepare the salad, combine corn, bell pepper, butter lettuce, and mango. To make the dressing, combine mustard, balsamic vinegar, olive oil, lemon, salt, and pepper in a jar and shake vigorously. Alternatively, you can simply mix it in a bowl with a whisk, or prepare it in a blender.

2

Pour dressing over salad, add mint and basil, and stir to combine. Salad and dressing can be made ahead and stored separately for later serving.

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Candied Orange SaladBy On behalf of America's HeartlandOrange Knowledge
  • Make sure oranges are free of soft spots and too many blemishes
  • Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
  • Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
  • Winter is orange season!
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Ingredients

 2 cobs sweet corn, shucked
 1 red bell pepper, diced
 1 head butter lettuce chopped (or whole arugula)
 1 mango, cubed
 3 tbsp Basil, chiffonade
 3 tbsp Mint, chopped
 1 tbsp Dijon mustard
 4 tbsp White balsamic vinegar
 ¼ cup Olive oil
 ½ Lemon, juiced
 Salt, Pepper to taste

Directions

1

To prepare the salad, combine corn, bell pepper, butter lettuce, and mango. To make the dressing, combine mustard, balsamic vinegar, olive oil, lemon, salt, and pepper in a jar and shake vigorously. Alternatively, you can simply mix it in a bowl with a whisk, or prepare it in a blender.

2

Pour dressing over salad, add mint and basil, and stir to combine. Salad and dressing can be made ahead and stored separately for later serving.

Sweet Corn Salad
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