MEDITERRANEAN CORN SALAD

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Mediterranean Corn Salad image

A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

Provided by januarybride

Categories     Corn

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag frozen corn, thawed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
1/4 cup thinly sliced green onion
1 minced garlic clove
1 tablespoon olive oil
1 tablespoon red wine vinegar (I double this)
salt and pepper
chopped fresh basil (optional, but adds a TON of flavor)

Steps:

  • Mix together corn, beans, peppers, feta, and onion.
  • Mix oil, vinegar and garlic, then pour over the corn mixture.
  • Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
  • Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

*** Explore more Mediterranean Corn Salad Recipes »

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