Why You’ll Love This Recipe
Fresh Vegetable Salad is a light, vibrant, and flavorful side dish perfect for any gathering. It’s filled with a variety of fresh vegetables like corn, tomatoes, celery, cucumber, and red onion, all tossed in a creamy, tangy dressing with a touch of heat from jalapeños. This salad is the ultimate crowd-pleaser at potlucks, BBQs, and summer picnics. With its simplicity, it’s not only quick to prepare but also offers a delightful balance of flavors and textures that complement any main dish, especially grilled meats.
Ingredients
For the dressing:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons jalapeño, seeded and finely diced
- 1 teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 4 ears yellow corn, cleaned, cooked, cooled, and cut off the cob
- 2 large tomatoes, seeded and chopped
- 6 stalks celery, chopped
- 1 cucumber, chopped
- ½ red onion, finely chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium bowl, whisk together sour cream, mayonnaise, vinegar, jalapeño, celery seed, salt, and pepper until smooth. Let it sit for at least 5 minutes for the flavors to meld.
- In a large bowl, combine the chopped vegetables: corn, tomatoes, celery, cucumber, and red onion.
- Pour the dressing over the veggies and gently toss until everything is well combined.
- Serve immediately or cover and store in the fridge for up to 3 hours.
Servings and Timing
- Servings: 10
- Preparation Time: 15 minutes
- Total Time: 15 minutes
Variations
- No Spice: Omit the jalapeño for a milder flavor.
- Corn Alternatives: If fresh corn isn’t available, you can substitute with two 15-ounce cans of drained corn.
- Herb Variations: Add fresh herbs like parsley or cilantro to enhance the freshness of the salad.
Storage/Reheating
- Storage: This salad is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 3 hours. After that, the vegetables may release water and become less crisp.
- Reheating: There’s no need to reheat this salad; it’s served cold.
FAQs
1. Can I make this salad ahead of time?
Yes, you can make it up to 3 hours in advance. Just store it in the fridge until ready to serve.
2. Is there a way to make this salad spicier?
Yes, you can add more jalapeños or a pinch of cayenne pepper to give it an extra kick.
3. Can I use canned corn instead of fresh?
Yes, if fresh corn isn’t available, you can use two 15-ounce cans of drained corn, although fresh corn has a better flavor.
4. Can I use low-fat sour cream or mayonnaise?
Yes, you can substitute with low-fat versions of sour cream and mayonnaise for a lighter version of the dressing.
5. How long can I store this salad in the fridge?
It’s best eaten within 3 hours of preparation, but it can last up to a day in the fridge, although the texture may change.
6. Can I skip the jalapeño in this recipe?
Absolutely, if you prefer a milder salad, you can omit the jalapeño.
7. Can I add cheese to this salad?
Yes, you can sprinkle some crumbled feta or shredded cheddar cheese on top for added flavor.
8. What can I serve this salad with?
This salad pairs well with grilled meats, BBQ dishes, chicken, or even as a side to a pasta dish.
9. Can I add other vegetables to the salad?
Feel free to get creative and add other fresh veggies like bell peppers, carrots, or even spinach for extra crunch and nutrition.
10. Is this salad vegan-friendly?
To make it vegan, swap the sour cream and mayonnaise for dairy-free alternatives like cashew cream and vegan mayo.
Conclusion
Fresh Vegetable Salad is a refreshing and easy side dish that’s bursting with flavor. It’s perfect for potlucks, BBQs, or any meal that needs a light, veggie-filled accompaniment. The combination of crunchy vegetables and creamy dressing makes it irresistible, and with simple adjustments, you can customize it to suit any taste.
Print
Fresh Vegetable Salad
- Total Time: 15 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Fresh Vegetable Salad is a colorful and delicious side dish filled with a variety of fresh veggies like corn, tomatoes, cucumber, celery, and red onion. Tossed in a creamy, tangy dressing with a hint of heat from jalapeños, this salad is perfect for BBQs, potlucks, and summer picnics. Quick and easy to prepare, it offers a satisfying balance of textures and flavors that complement any meal, especially grilled meats. It’s versatile, customizable, and can be made vegan with simple substitutions.
Ingredients
For the dressing:
½ cup sour cream
¼ cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons jalapeño, seeded and finely diced
1 teaspoon celery seed
¼ teaspoon salt
¼ teaspoon black pepper
For the salad:
4 ears yellow corn, cleaned, cooked, cooled, and cut off the cob
2 large tomatoes, seeded and chopped
6 stalks celery, chopped
1 cucumber, chopped
½ red onion, finely chopped
Instructions
-
In a medium bowl, whisk together sour cream, mayonnaise, vinegar, jalapeño, celery seed, salt, and pepper until smooth. Let it sit for at least 5 minutes to allow the flavors to meld.
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In a large bowl, combine the chopped vegetables: corn, tomatoes, celery, cucumber, and red onion.
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Pour the dressing over the vegetables and gently toss until everything is well combined.
-
Serve immediately or cover and store in the fridge for up to 3 hours.
Notes
For a milder version, omit the jalapeño or reduce the amount.
Fresh corn offers the best flavor, but you can substitute with two 15-ounce cans of drained corn if needed.
For added freshness, try incorporating herbs like parsley or cilantro.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
