Total Time
Prep 10 mins
Cook 0 mins

A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.

Ingredients Nutrition


  1. In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
  2. Add the prepared vegetables.
  3. In a small bowl combine the marinade ingredients.
  4. Combine and toss, cover and allow to marinate for at least 4 hours.
  5. (better if marinated overnight).
  6. Store in fridge.


Most Helpful

I like the ingredients in this recipe but not a big fan of the sugar/vinegar flavor it has. I think it would taste better with a cilantro/lime flavor. Either way it is a refreshing healthy salad and worth the try.

tanastown1 February 15, 2010

I made this for a potluck at work today and everyone loved it. I was concerned about making to much but it was such a hit I should have made a larger batch. Several made a point to let me know how much they liked it! Very attractive and flavorful dish!

pondowatto December 28, 2012

My entire family loved this salad. I used fresh cilantro from our garden instead of parsley and then added just a few jalapeno slices for extra kick. Some of my family enjoyed it with nacho chips as a dip.

Cookin' for Boys July 04, 2010

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