Potato Corn Salad
If you’re looking for some new healthy salad ideas, vegan salad recipes, or summer salad recipes, this Potato Corn Salad recipe fits the bill for all of the above and then some. No matter what the season, a hearty salad is a treasure to behold and can complement any meal. Salad is particularly desirable in the summer months when you don’t really feel like turning on your oven to cook anything. You’d much rather be outside enjoying the beautiful weather and warm summer sun. Picnics and barbecues abound, and this salad recipe would make the ultimate side dish for hamburgers, veggie burgers, chicken, or mushroom steaks, depending on what your food preferences are. It would also be a hit at your next potluck dinner. Aside from being totally organic, one of the best things about this vegan salad recipe is that it doesn’t contain any oil. That way, all of its luscious flavours can shine through, not to mention it’s low-calorie, low-cholesterol, and as healthy as can be.
As you can probably tell from the name, two of the main ingredients in this corn potato salad recipe are potatoes and corn. The red potatoes automatically give it a rich, hearty composition, and add a great deal of nutritional value as well – especially when you keep the skins on, as this potato recipe asks you to do. One cooked red potato is very high in vitamin C, and high in potassium and vitamin B6. It also contains iron and calcium. Corn cooked on the cob is high in vitamin C, thiamin, and dietary fiber, and also contains protein, vitamin A, and iron. Another nutritious ingredient that also adds colour is a red bell pepper. One raw red bell pepper is very high in dietary fiber, iron, thiamin, vitamin B6, C, and E, and is also high in manganese, potassium, and niacin. These are just three of the main ingredients for this nutritious summer salad recipe, to give you an idea of just how healthy it is.
Nutrition Facts for: Potato Corn Salad from Ordinary Vegan
Ingredients: Red potatoes, red bell pepper, red onion, ears of corn, black pepper, fresh dill, dijon mustard, apple cider vinegar, maple syrup, water, salt.
* Percentages (%) are based on a 2000 calorie diet.
* The entire recipe has been calculated for 4 servings.
* Per Serving:Calories 101, Calories from Fat 9, Total Fat 1.0g 2%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 97mg 4%, Potassium 365mg 10%, Carbohydrates 22.9g 8%, Dietary Fiber 3.4g 14%, Sugars 7.4g, Protein 3.2g, Vitamin A 22%, Vitamin C 74%, Calcium 6%, Iron 19%
As with any cooking recipe, please be sure to practice food safe principles when you’re making this healthy salad, in order to help keep it that way. Do ensure that you cleanse your hands before handling the ingredients, and to clean all of your utensils, surfaces, dishes, and cutting boards when you’ve finished. Always refrigerate your leftovers to avoid bacteria growth. This is especially vital in the summer months, when the warm temperatures can provide bacteria with optimum environments for flourishing. If you don’t plan to eat your leftovers in the next few days, you can always pop them in the freezer. A clever tip is to write the date on a sticker and put it on your food storage dish, so you’ll know when it’s expired. By following these simple conventions in the kitchen, and sharing them with your kids, you and your family will enjoy safe, delicious food every day of the week.
This yummy potato corn salad recipe comes from the “Ordinary Vegan” website, where you can also find other oil-free vegan salad recipes, like Roasted Glazed Carrot with Arugula salad, Heirloom Tomatoes with Pistachio Dressing, as well as salad recipes for every season and occasion.*
Learn MORE / Get RECIPE at Ordinary Vegan
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