Broccoli Corn Salad

Easy Broccoli Corn Salad

This bright and flavorful salad is a perfect side dish for barbecues, potlucks, or a light lunch. It’s quick to prepare and requires minimal cooking.

Ingredients:

• 1 head of broccoli, cut into bite-sized florets
• 1 (15 oz) can corn kernels, drained (or 2 cups fresh corn kernels)
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh red bell pepper (optional)
• 1/4 cup crumbled feta cheese (or cheddar cheese)

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Cooking Guide:

1. (Prepare the Broccoli): In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes, or until tender-crisp. Drain well and rinse under cold water to stop the cooking process. This step is optional if you prefer raw broccoli florets in your salad.
2. (Assemble the Salad): In a large bowl, combine the broccoli florets, corn kernels, red onion, and bell pepper (if using).
3. (Make the Dressing): In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, oregano, salt, and pepper.
4. (Combine and Serve): Pour the dressing over the salad and toss to coat evenly. Add crumbled feta cheese and toss again. Serve immediately or refrigerate for up to an hour for chilled salad.

Tips:

• For a richer flavor, toast the chopped pecans or walnuts in a dry pan over medium heat for a few minutes, until fragrant. Let them cool slightly before adding them to the salad.
• Add a protein element like cooked and shredded chicken breast or chickpeas for a more filling salad.
• Change up the cheese! Gruyere, parmesan, or crumbled blue cheese can all be delicious alternatives to feta.
• For a lighter dressing, use low-fat yogurt or sour cream instead of mayonnaise.
• Leftover salad can be stored in the refrigerator in an airtight container for up to 3 days.