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Easy, Fabulous Corn Salad
Sweet corn and red pepper tossed with lime and balsamic over fresh greens.
10 min4 servings130 cal
Vitamin C (bell pepper + lime) — supports immune function and helps absorb plant-based ironFolate (corn + greens) — important for cell repair and normal DNA synthesisFiber (4g) — feeds gut bacteria and helps moderate post-meal blood sugar
Why it's good for you
Corn provides resistant starch — a carbohydrate that escapes digestion in the small intestine and feeds beneficial bacteria in the colon. Red bell pepper is one of the highest plant sources of vitamin C, which helps your body absorb non-heme iron from the greens underneath. No added oil keeps the calorie density low while leaving room for real food volume.
Ingredients
- 1 16-ounce package frozen corn, thawed, or 3 ears cooked corn cut off the cob
- 1 large red bell pepper, seeded and diced (about 1 cup)
- 3-4 green onions, chopped (white and green parts)
- Large handful fresh cilantro or parsley, roughly chopped
- Juice and zest of 1-2 limes
- Balsamic vinegar, to taste (start with 1 tablespoon)
- Mixed greens or lettuce, for serving
Steps
- Combine corn, red pepper, green onions, cilantro, and lime juice and zest in a large bowl. Toss to mix.
- Add balsamic vinegar one tablespoon at a time, tasting as you go, until the balance suits you.
- Serve over a bed of greens.
Inspired by Prevent and Reverse Heart Disease — Caldwell Esselstyn. Rewritten in our own words.
Nutrition (estimated, per serving)
130
Cal
4g
Protein
29g
Carbs
1g
Fat
4g
Fiber