Corn Salad With Scallions and Pimentos
Updated January 8, 2025
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 20-ounce packages frozen corn kernels
1 cup chopped scallions, both green and white parts
⅔ cup chopped pimentos
½ cup red-wine vinegar
¼ cup Dijon-style mustard
2 tablespoons honey
2 teaspoons minced garlic
1 teaspoon dried thyme
1 teaspoon ground cumin
1 tablespoon salt
Freshly ground pepper to taste
1 cup olive oil
¼ cup chopped fresh coriander
Nutritional analysis per serving (8 servings)
44 grams carbs; 434 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 5 grams fiber; 529 milligrams sodium; 6 grams protein; 10 grams sugar
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.