Fresh vegetable salad
This fresh vegetable salad features sweet corn, tomatoes, celery, cucumber, and a kick from jalapeno, all dressed in a creamy mixture of sour cream and mayonnaise. It's a refreshing and nutritious choice for a light meal or a side dish.
Cook time 0 min
Prep time 10 min
Ingredients:
4 ears sweet corn2 tomatoes
2 stalks celery
1 cucumber
1/2 onion
1/2 cup jalapeno pepper
2 tbsp sour cream
1/4 cup mayonnaise salad dressing
2 tbsp vinegar
1/4 tsp salt
1/4 tsp black pepper
This fresh vegetable salad is a vibrant, crunchy, and refreshing dish that's perfect for a light lunch or as a side to your main course. Combining sweet corn, green tomatoes, celery, cucumber, onion, and a hint of jalapeno for a mild kick, this salad is tossed with a tangy dressing made from sour cream, mayonnaise, and vinegar. It's a nutritious and delightful way to enjoy a variety of vegetables in one delicious bowl.
Instructions:
- Remove the husks and silk from the 4 ears of sweet corn.
- Boil the corn in a large pot of water for about 5-7 minutes until tender.
- Once boiled, let the corn cool, then cut the kernels off the cobs and place them in a large mixing bowl.
- Dice the 2 green tomatoes and add them to the bowl with the corn.
- Slice the 2 stalks of celery into small pieces and add them to the bowl.
- Peel and chop the cucumber into bite-sized pieces, then add to the bowl.
- Finely chop the 1/2 onion and add it to the bowl.
- Chop the 1/2 cup of jalapeno pepper (deseed if you prefer less heat) and add to the bowl.
- In a separate small bowl, combine 2 tablespoons of sour cream, 1/4 cup of mayonnaise salad dressing, and 2 tablespoons of vinegar.
- Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper to the mixture.
- Stir the dressing ingredients until well combined.
- Pour the dressing over the mixed vegetables in the large bowl.
- Toss everything together until the vegetables are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
- Serve the fresh vegetable salad cold.
Your fresh vegetable salad is now ready to be served! This colorful and nutritious dish is a wonderful addition to any meal, offering a delightful balance of flavors and textures. Enjoy it immediately for the best taste and crunch. Don't forget to customize the seasoning to your preference, and feel free to experiment with different vegetables and dressings to make it your own.
Fresh vegetable salad FAQ:
Boil the corn for about 5-7 minutes until it is tender. After boiling, allow it to cool before cutting the kernels off the cobs.
Yes, you can substitute sour cream and mayonnaise with yogurt or a light vinaigrette if you prefer a lighter dressing. Just ensure it complements the flavors of the salad.
A large mixing bowl is ideal for combining all the vegetables and dressing. This will give you enough space to toss everything without spilling.
You can store the salad in the refrigerator for up to 2-3 days. Make sure to keep it covered to maintain freshness.
If the spice level is too high, you can reduce the amount of jalapenos or deseed them before chopping. For milder flavor, consider using bell peppers instead.
Cooking Tips:
- For an extra burst of flavor, grill the corn before adding it to the salad.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- If you prefer a milder taste, reduce the amount of jalapeno pepper or omit it altogether.
- Add fresh herbs like cilantro, parsley, or basil for an extra layer of flavor.
- Use a mandoline slicer to get uniformly thin slices of vegetables for a more professional presentation.
- If you're preparing the salad in advance, keep the dressing separate and mix it in just before serving to maintain the crispness of the vegetables.
Nutrition Facts
8 ServingsCalories 81kcal
Protein 2.33g
Carbohydrates 14g
Fiber 2.45g
Sugar 7g
Fat 2.97g
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