Corn Salad with Creamy Italian Dressing

Simple deliciousness, that’s what this is. This corn salad recipe is one of my favorite summer side dishes. It’s a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature.

Step: 1

Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight.

Step: 2

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes.

Step: 3

Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper.

Step: 4

Stir basil and a pinch cayenne pepper into corn mixture; toss.

Per Serving: 314 calories; protein 3g; carbohydrates 19.4g; fat 26.6g; cholesterol 7mg; sodium 333.1mg.

Product salad is morely of the nicest salads to produce . It is high in fibre and water produce . As fruits can make natural sugar , you must have it for eat in mornings . The sugar can will give you enough energy for the day and deal with your sweet cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked about , but it’s precisely where you’ll find the salads that may fuel weight loss.