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.

Ranch Corn Salad

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.

Ranch Corn Salad

An easy summer salad that can be made with fresh, canned, or frozen corn.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salads, Sides
Cuisine American, Mexican
Servings 4 Servings

Ingredients
  

  • 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

Instructions
 

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

Notes

Change it Up
  • Instead of ranch, use salsa or any kind of low-fat or fat-free dressing, such as Italian or French.

Nutrition

Serving: 1 cupCalories: 67calCarbohydrates: 14gProtein: 2.4gFat: 1gSodium: 94mgFiber: 2.1g
Keyword 15 Minutes or Less, BBQ, Canned, Dinner, Easy, Lunch, Potluck, Vegetarian
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