3tablespoonsred wine vinegaror less to taste (this is quite tangy, which we love)
salt & ground black pepperto taste (I am quite generous with salt in this recipe)
Add all ingredients for the salad to a medium salad bowl.
Whisk together the dressing ingredients in a small measuring jug until smooth. Pour over the salad ingredients.
Gently toss the salad to evenly coat with the dressing. Serve immediately.
Corn: You can use roasted, grilled, boiled, air fried corn for this recipe… Whatever you prefer! I actually make this salad a lot with canned corn when fresh isn’t available. If you’re using frozen, you must cook or microwave it according to package directions first. Uncooked frozen vegetables can be the cause of food borne illness, so please fully cook and then cool frozen corn before using it in this salad.
Red onion: Feel free to use green onions or white onion in place of the red.
Honey: Maple syrup is a great substitute if you need to replace the honey.
I do slice the peppers and tomatoes a little bigger than the corn kernels, but try to stick to small, even dice. If you’re not sure how, check out my post on how to cut a bell pepper!
You can prepare the vegetables for the salad up to a day ahead and keep them in the fridge. The tomatoes may release juices which you need to drain off before assembling the salad. Add the dressing right before serving to keep the salad from turning out soggy/watery.