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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

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