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Confetti Corn Salad

This fresh, healthy salad is as colorful as they come! It’s a great summer side dish that can do double duty at your next BBQ, or for next week’s meal prep.  

Servings: 4

Prep Time: 10 minutes

Total Time: 15 minutes

Nutrition Facts: 291 calories / 43g carbs / 8.5g protein / 9.5g fat 

Confetti Corn Salad

Ingredients:

  • 4 cups (660g) fresh or frozen corn

  • 1 cup (180g) fresh diced tomato

  • 1 cup (24g) fresh basil (thinly sliced)

  • ½ cup (56g) “Athenos” reduced fat feta cheese (crumbled)

  • ¼ cup (60g) diced red onion

  • 2 tablespoons (27g) olive oil

  • 2 tablespoons (30g) apple cider vinegar

  • ¼ teaspoon salt

Instructions:

  1. If using fresh corn, cut the kernels from the ears and steam lightly in 1-2 inches of boiling water for about 2 minutes. Drain well and cool.

  2. If using frozen corn, steam in 1-2 inches of boiling water for 3-4 minutes. Drain well and cool.

  3. Toss all ingredients together in a large bowl. Season to taste with additional salt and pepper if desired.

Notes:

  1. To make this salad vegan omit the feta cheese.

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