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
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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.
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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
