Southwestern-Style Corn Salad
Description
For the perfect 4th of July side dish to serve alongside barbecued ribs or chicken, try this colorful and tasty Southwestern-style corn salad.
Ingredients
•
2 (16 ounce) packages frozen corn, thawed
•
1 cup chopped green onions
•
2/3 cup chopped red bell pepper
•
1/4 cup chopped fresh cilantro
•
1/2 cup olive oil
•
1/4 cup red wine vinegar
•
2 tablespoons Dijon mustard
•
1 tablespoon honey
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1 teaspoon minced garlic
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1/2 teaspoon ground cumin
•
1/2 teaspoon dried thyme
Directions
1
Combine corn, green onions, bell pepper, and cilantro in a large bowl.
2
Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.