Ingredients with Measurements:
- 2 cups of corn kernels
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of pitted kalamata olives, chopped
- 1/4 cup of red onion, chopped
- 1/4 cup of fresh basil, chopped
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the corn kernels, chopped artichoke hearts, chopped kalamata olives, chopped red onion, and chopped fresh basil.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the corn salad and toss to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 15g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Canned corn can be used instead of fresh corn kernels.
- Green olives can be used instead of kalamata olives.
- White wine vinegar can be used instead of red wine vinegar.
- Agave nectar can be used instead of honey.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different herbs such as parsley or cilantro.
- Add cooked quinoa or farro for a heartier salad.
Tips and tricks:
- To easily remove corn kernels from the cob, use a sharp knife to cut off the kernels.
- Make sure to drain the artichoke hearts well before chopping.
- Adjust the amount of dressing to your liking.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or a side of pasta would be a great addition to this salad.
Troubleshooting advice:
- If the salad seems dry, add more dressing as needed.
- If the salad seems too salty, rinse the olives before chopping.
Food safety advice:
- Make sure to properly store the salad in the refrigerator to prevent foodborne illness.
Food history:
- Corn, artichokes, and olives are all commonly used ingredients in Italian cuisine.
Flavor profiles:
- This salad is a combination of sweet corn, tangy artichokes, and salty olives with a slightly sweet and tangy dressing.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian