If you’re like me, you’re always looking for new, delicious ways to get in all your veggies, even during summer when there are so many fresh ones from which to choose. Tip: smothering them in a creamy dressing certainly helps; I ate 3 servings of this fresh salad in a single sitting.
I only discovered this tasty side dish last night, but I will be making it frequently for the rest of the summer. Don’t let all the chopping intimidate you; this salad is easy and comes together quickly. It’s perfect to make while your main dish is cooking. It’s perfect for a picnic or a barbecue and works well alongside pretty much any protein.
TIP: I adjusted this recipe to serve fewer people than the original, but I still didn’t use all the dressing. It would’ve made the salad a bit soggy, which I don’t prefer. However, adjust to your preferences; it tastes delicious either way!
Summer Vegetable Salad
(Original recipe: Bread Bacon Booze)
2 cups fresh yellow corn, cooked and cooled
1 large tomato, seeded and diced
3 stalks of celery, diced
1/2 cucumber, diced
1/4 cup white onion, diced
1/4 C sour cream
1/4 cup mayonnaise
1/2 TBSP white wine vinegar
1/2 tsp celery seed
Salt and pepper to taste
In a small bowl, whisk together sour cream, mayo, vinegar, celery seed, salt, and pepper until smooth. Set aside to let the flavors marry while you prepare the veggies, at least 5 minutes.
Chop all your veggies and combine in a large bowl. Pour the dressing over the vegetables, and gently fold it all together until all the veggies are evenly coated.
Serve immediately or cover and store in the fridge for up to 3 hours.