Corn Salad

Name: Corn Salad
Prep time: 10 min
Yield: 4 servings
Ingredients: Bell Pepper — 1 large; Corn — 2 cans (15 oz each) or 3 ears fresh; Lettuce — 2 cups, chopped; Olive Oil — 2 tbsp; Salt — ¾ tsp

A bright, crunchy corn salad with bell pepper and lettuce. Comes together in minutes and works as a side or light lunch.

vegetarian vegan gluten-free quick

🔥 Calories per serving: 280

🍽️ Serves: 4

⏱️ Prep: 10 min

Ingredients

Bell Pepper	1 large
Corn	2 cans (15 oz each) or 3 ears fresh
Lettuce	2 cups, chopped
Olive Oil	2 tbsp
Salt	¾ tsp

Instructions

Drain canned corn thoroughly and rinse under cold water. If using fresh corn, cut the kernels off the cob.
Dice bell pepper into small cubes, removing seeds and pith.
Chop or tear lettuce into bite-sized pieces.
Combine corn, bell pepper, and lettuce in a large bowl.
Drizzle with olive oil and season generously with salt.
Toss everything together until evenly coated.
Taste and adjust — it may need more salt or a squeeze of lemon for brightness.
Serve immediately or chill for up to 30 minutes. Dressed salad will wilt if left too long.