Mediterranean Corn Salad

Total Time
Prep 5 mins
Cook 0 mins

A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

Ingredients Nutrition

  • 1 (10 ounce) bag frozen corn, thawed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
  • 4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
  • 14 cup thinly sliced green onion
  • 1 minced garlic clove
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar (I double this)
  • salt and pepper
  • chopped fresh basil (optional, but adds a TON of flavor)


  1. Mix together corn, beans, peppers, feta, and onion.
  2. Mix oil, vinegar and garlic, then pour over the corn mixture.
  3. Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
  4. Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.


Most Helpful

This corn salad was heavenly! The only thing I added was pitted kalamata olives. I also decided to throw in the feta just before serving rather than letting it marinate with everything overnight. Such a great side dish (but I can easily see myself eating a whole bowl of this as a meal, lol)! I featured this recipe in my blog -

DanaPNY June 13, 2013

Fabulous salad and a great way to use up leftover corn. I cut the kernels off three large cobs that I boiled yesterday. That gave me more than a pound of corn, so I used 2 tablespoons of oil and 3 of red wine vinegar. Also used a little extra feta and about 2/3 of a large red onion, finely chopped. Added lots of basil (don't forget the basil)! Thanks very much for posting. This is going straight in my 100-star cookbook.

Leggy Peggy April 16, 2013

This salad is so good and the basil really adds ton of flavor. The corn and chickpeas are great together. That's a great filling lunch. I used fresh red bell pepper. Thanks JanuaryBride :) Made for ZWT8 for Diners, Winers and Chives

Boomette July 28, 2012

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