Contemporary corn feta salad Eat Religion Health
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This Fresh corn feta salad is a gluten-free, healthy summer meal without a cook with the BEST mint vinaigrette! Even picky husbands love this salad!
PEN Fresh corn feta salad
Is it really summer without a new corn recipe? I do not think so.
I usually like to give my corn a little smoky goodness like the grilled pineapple mango salsa with corn, but this time? We made a FRESH corn salad and frankly it's probably one of my favorite recipes I've ever made.
Mr. FFF also says something because he 1. hates vegetables and 2. can't eat a lot of raw vegetables because it hurts his stomach. He prevailed for this salad because it is just "so good", he said.
Do not lie.
Let's talk about the mint for a second. I know it doesn't seem to fit corn. You usually think of Mexican corn salads or chicken burrito shells when you think of corn, but believe me, something magical happens when you take fresh, sweet corn with fresh mint and creamy tahini.
Corn feta salad ingredients
I'm all about a good summer salad. And I'm not talking about a boring salad that is all about salad and dressing! I like to spice things up by making ALL SORTS out of delicious salads to keep them interesting and also keep them healthy and delicious! You and your crew will be crazy about the salad I have for you today. This simple corn salad is simple, contains healthy ingredients and is so fresh and tasty! To do this, you need to do the following:
- Lemon juice
- Reduced sodium chicken broth or vegetable broth
- Honey mustard
- Fresh mint leaves
- olive oil
- Baby spinach and arugula mixture
- Fresh sweet white corn
- Cherry tomatoes
- Feta cheese
What type of corn should I use?
Delicious when putting together a bowl of it Corn salad recipeIt is imperative that you use the right type of corn! Fresh corn is the key and I recommend sweet corn, whether white or yellow! Do not use frozen corn because the texture and taste are different as it thaws and gets quite wet.
How to make fresh corn feta salad
We know that the ingredients are healthy and healthy. We know that the taste will not be out of this world – I mean with tahini, honey mustard, mint and lemon juice, how could it not be !? It is also EASY PEASY, so you can quickly serve it as a last minute meal at any time! So do it!
To do the dressing:
Put all ingredients for the dressing except the oil in a small food processor (mine is about 3 cups) and mix until everything is broken down and well mixed.
Allow the oil to flow in smoothly while the food processor is running.
How to put the salad together:
Chop the spinach and arugula mixture and spread over 2 bowls.
Carefully cut the kernels from the corn cobs with a sharp knife and spread them evenly over the husks. Also add the tomato, feta and avocado evenly to the bowls.
Dress it up
Spread the dressing over each bowl and finish with a pinch of salt. Serve and DISCOVER!
Which main dishes go with fresh corn salad?
I love a fresh summer salad! This special salad is a keeper because it gives every meal freshness and color! Serve it on the side of your food to bring it all together! Here are a few dishes that complement it well:
Can you keep corn feta salad?
If you've made this salad and are now obsessed (like Mr. FFF and I) or if you have only a few ingredients left, you can keep it completely and reassemble it! However, do not mix the lettuce and store it in this way, otherwise it can become too moist. I recommend storing the salad ingredients, cheese and dressing separately and then pouring the dressing and feta when it's time to eat! These are great for preparing lunch for the week!
Other healthy corn recipes
Mexican corn salad with honey-lime prawns
Easy Sweet Vegan Cornbread with Applesauce
Grilled corn salad with jalapeno-lime vinaigrette
Fresh corn feta salad
This feta salad with fresh corn is a gluten-free, healthy summer dish without a cook with the BEST mint vinaigrette! Even picky husbands love this salad!
course Main course
keyword Corn, corn salad recipes
Jump to the recipe
Preparation time 10th protocol
total time 10th protocol
Servings 2nd People
For the dressing:
- 1 EL + 2 tsp Fresh lemon juice (approx. 1 medium lemon)
- 2nd tablespoon Sodium-reduced chicken or vegetable broth
- 1 TL Tahini
- 1 TL Honey mustard
- 1/4 Cup Fresh mint leaves, tightly packed (5g)
- 1/8 TL sea-salt
- 3rd tablespoon olive oil
For the salad:
- 2nd cups Baby spinach and arugula mixture, tightly packed
- 1 Cup Fresh sweet white corn, (approx. 2 peeled small ears of 145g)
- 1 Cup Cherry tomatoes, cut
- 1 1/2 Oz Feta cheese
- 1 Little avocado, sliced (approx. 80g)
- pinch of salt
How to do the dressing:
Combine all the ingredients for the dressing except the oil in a small food processor (mine is 3 cups) and process until they are decomposed and mixed well.
With the food processor running, stir in the oil until everything is well mixed.
Spread the spinach and arugula mixture on two bowls and cut into pieces.
Use a sharp knife to cut the grains out of the flasks and divide them between the bowls, followed by tomato, feta and avocado.
Spread the dressing over both bowls, followed by a pinch of salt.
Mix and DEVOUR!
Calories: 493kcal | Carbohydrates: 29.7G | Protein: 9.4G | Fat: 40.3G | Saturated fatty acids: 8.1G | Polyunsaturated fat: 4.4G | Monounsaturated fatty acids: 25.1G | Cholesterol: 19thmg | Sodium: 492mg | Potassium: 685mg | Dietary fiber: 9G | Sugar: 7G | Vitamin A: 64.7IU | Vitamin C: 51.4mg | Calcium: 17thmg | Iron: fifteenmg
I RECOMMEND FOR THIS RECIPE:
Fresh corn feta salad
Amount per serving
Calories 493 Calories from fat 363
% Daily value *
fat 40.3 g62%
Saturated fat 8.1 g51%
Polyunsaturated fat 4.4 g
Monounsaturated fat 25.1 g
cholesterol 19 mg6%
sodium 492 mg21%
potassium 685 mg20%
carbohydrates 29.7 g10%
protein 9.4 g19%
Vitamin A. 64.7 IU1%
vitamin C 51.4 mg62%
calcium 17 mg2%
iron 15 mg83%
* The daily percentages are based on a 2000 calorie diet.
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