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Fiesta Corn Salad

We first had this salad at our daughter's home in California. It's wonderful with a meat-and-potatoes dinner, or served for lunch with chunks of French bread.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4-6 servings


  • 1 can (15-1/4 ounces) whole-kernel corn, drained
  • 1 cup chopped fresh tomato
  • 1 cup chopped peeled cucumber
  • 1/2 cup chopped celery
  • 1/2 cup diced green or sweet red pepper
  • 2 green onions, sliced
  • 1/2 cup bottled Italian salad dressing


  • Combine all ingredients. Chill several hours before serving.
Nutrition Facts
3/4 cup: 140 calories, 8g fat (1g saturated fat), 0 cholesterol, 546mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 2g protein.

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Average Rating:
  • ebramkamp
    Nov 26, 2017

    This was very tasty. The only change I made was to use frozen corn I thawed out. It's great for a picnic because it doesn't have mayonnaise. The second time I made this I doubled the overall recipe and added a can of rinsed and drained black beans. My husband just scooped it up with tortilla chips. Suffice to say, it didn't last long.

  • FriedaG
    Aug 25, 2008

    No comment left