Fresh Corn Salad Recipe | Easy Summer Corn & Bean Salad
This easy corn salad recipe is bright, fresh, and ready in 10 minutes! A healthy summer corn salad with beans, feta, and a zesty curry dressing.
Ingredients
For the salad:
- 2 cups canned sweet corn - drained
- 1 can kidney beans - or your beans of choice, drained and rinsed
- 4 Roma tomatoes - diced
- 1 cucumber - diced
- 8 oil-packed sun-dried tomatoes - chopped
- 1 cup feta cheese - or vegan feta, diced
For the dressing:
- 2 tablespoons olive oil
- ¼ teaspoon mild curry powder
- Pinch of salt
- ⅓ teaspoon dried Italian seasoning mix
- Fresh basil - chopped (optional but highly recommended)
Topping:
- Roasted pumpkin seeds - for extra crunch
Instructions
- Whisk together the dressing: In a small bowl or shaker, mix olive oil, curry powder, salt, and Italian seasoning. Add basil if using.
- Combine the salad: In a large bowl, add drained corn, kidney beans, diced tomatoes, cucumber, and sun-dried tomatoes.
- Add dressing: Pour the dressing over and toss until everything is well coated.
- Fold in feta: Gently stir in the feta (or vegan feta).
- Top and serve: Sprinkle roasted pumpkin seeds on top and serve immediately — or refrigerate for later.
- Pro Tip: For the best texture, add the dressing 15–30 minutes before serving so the flavors soak into the veggies without making the salad soggy.
To go salad:
- Layer the salad ingredients into a large jar: add kidney beans, sweet corn, tomatoes, cucumber, sun dried tomatoes and top with feta cheese. Bring the dressing with you in a small jar and pour over just before serving.
Notes
It lasts up to 3 days if stored airtight. If dressed, enjoy within 24–36 hours for best texture.