Have you dusted off your grill yet? If not, it’s high time. Temperatures are rising and summer is at its zenith. While cookouts are no doubt the time to celebrate more comfort-food oriented dishes, we maintain that salads make for a good match to these heavy meals. They are not only grounding and nutritious, but can be incredibly flavorful and refreshing. Take for example, our colorful corn and bell pepper salad. By the time you are done with this article, you won’t have a cookout without it!
Corn & Bell Pepper Salad: Simple Delights
Salads usually play second fiddle at barbecues, we admit it. But perhaps that will change with our delicious corn and bell pepper salad. It’s crunchy and fresh, prepared in no time, and best of all: an incredibly delicious recipe that pairs well with meat, fish, and bread alike. You definitely have to try it.
Summer brings us sweltering temperatures and lots of sunshine, which makes it the perfect time to fire up the grill again and invite friends or family to a small barbecue. As you get together your favorite mains, now is the time to get into our perfect corn and bell pepper salad. The salad uses just a few ingredients, but delivers a burst of flavor. The main component is the humble canned sweet corn. Make sure to have crunchy bell peppers, cucumber, and red onions on hand. Not to mention, with just a bit of sour cream, mustard, and white wine vinegar, you’ll have a wonderfully creamy dressing.
Simply wash the vegetables and cut them into cubes. Drain the corn well and then, in a bowl, mix it together with the veg. For the dressing, mix the sour cream with white wine vinegar, mustard, salt, and pepper. Once ready, simply mix it in with the vegetables. Finally, sprinkle roasted pine nuts and chopped parsley over the salad. Make sure to let it sit in the refrigerator for a short time before serving to make sure your salad has all the time to let its bold flavors settle.
Are salads more than just a side dish for BBQs for you? Then you should also try such fantastic creations like our sugar snap pea salad with feta, cucumber-gnocchi salad, and tomato & raspberry salad this summer.
Corn and Bell Pepper Salad
Ingredients
- 1 tbsp pine nuts
- 1 red bell pepper
- ½ cucumber
- 1 red onion
- 1 can (10 oz.) corn drained
- 1 handful flat-leaf parsley
- ⅔ cup sour cream
- 1 tbsp white wine vinegar
- 1 tsp strong mustard
- salt & pepper to taste
Instructions
- Toast the pine nuts in a small pan without oil over medium heat until they are lightly golden brown and fragrant. Set aside.
- Wash the bell pepper and cucumber. Remove the core of the bell pepper and cut it into small cubes. Halve the cucumber lengthwise, remove the seeds if necessary, and also cut into cubes.
- Peel the onion and chop finely.
- Drain the corn well. Then add it to a large bowl along with the bell pepper, cucumber, and onion.
- Wash the parsley, shake dry, and finely chop.
- In a bowl, whisk together the sour cream, white wine vinegar, mustard, salt, and pepper to make the creamy dressing. Add the dressing to the vegetables and mix well. Season the salad with salt and pepper to taste.
- Sprinkle the pine nuts and parsley over the salad and let it sit in the refrigerator for at least 15 minutes before serving.