Corn Salad with Honey-Wasabi Vinaigrette

Utilize leftover corn on the cob by turning it into a salad with this Corn Salad with Honey Wasabi Vinaigrette. Perfect for lunch or dinner!

👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk

📝 Preparation Steps

For the Corn Salad

Add the corn kernels, scallion, tomatoes and parsley to a bowl; then add the prepared Honey-Wasabi Vinaigrette. Mix well, season with salt and pepper; then refrigerate until ready to serve.

Corn Kernels3 cupsFresh Parsley, chopped1 tablespoonPrepared Honey-Wasabi VinaigretteHoney1 teaspoon

For the Honey-Wasabi Vinaigrette

Prepared Honey-Wasabi VinaigretteHoney1 teaspoon

Combine the honey, wasabi paste, ginger, vinegar, mustard and oil. Whisk well.

Prepared Honey-Wasabi VinaigretteHoney1 teaspoonWasabi Paste1 teaspoonGinger, grated1 teaspoon

Nutrition Facts

calories

80 kcal

fat Content

4 g

serving Size

0.5 cup

fiber Content

2 g

sugar Content

4 g

sodium Content

200 mg

protein Content

2 g

trans Fat Content

0.01 g

carbohydrate Content

11 g

saturated Fat Content

0.4 g

unsaturated Fat Content

3 g

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