Salads

Ranch Corn Salad

An easy summer salad that can be made with fresh, canned, or frozen corn.
Recipe by Michigan Harvest of the Month™
Large dinner plate with chopped vegetables, including tomatoes, corn, green pepper, celery, and onion on a bed of leafy greens, accompanied by a grilled steak slightly blurred in the background.
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Cost per servingPer serving$1.00
Makes4 servings
Prep 15 minutes
Prep 15 minutes
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Ingredients

Makes 4 servings. Check items off as you go.
  • 2 cups whole kernel corn fresh, canned, or frozen, drained well
  • ¾ cup tomato chopped
  • ½ cup green pepper chopped
  • ½ cup celery chopped
  • ¼ cup onion chopped
  • ¼ cup fat-free ranch dressing
  • 5 cups mixed salad greens or chopped lettuce

Directions

  1. Combine corn, tomato, pepper, celery, and onion in a large bowl.
  2. Stir in dressing.
  3. Cover and refrigerate until ready to serve.
  4. Serve over bed of greens or chopped lettuce.

Nutrition per serving

1 serving is 1 cup
  • Sodium94mg
  • Calories67
  • Carbohydrates14g
  • Fiber2.1g
  • Fat1g
  • Protein2.4g
Serving: 1 cupCalories: 67calCarbohydrates: 14gProtein: 2.4gFat: 1gSodium: 94mgFiber: 2.1g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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