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    You are in: Home / Greek / Mediterranean Corn Salad Recipe
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    Mediterranean Corn Salad

    Mediterranean Corn Salad. Photo by DanaPNY

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    JanuaryBride's Note:

    A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

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    Units: US | Metric

    • 1 (10 ounce) bag frozen corn, thawed
    • 1 (15 ounce) can garbanzo beans, drained and rinsed
    • 1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
    • 4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
    • 1/4 cup thinly sliced green onion
    • 1 minced garlic clove
    • 1 tablespoon olive oil
    • 1 tablespoon red wine vinegar (I double this)
    • salt and pepper
    • chopped fresh basil (optional, but adds a TON of flavor)


    1. 1
      Mix together corn, beans, peppers, feta, and onion.
    2. 2
      Mix oil, vinegar and garlic, then pour over the corn mixture.
    3. 3
      Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
    4. 4
      Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on June 14, 2013


      This corn salad was heavenly! The only thing I added was pitted kalamata olives. I also decided to throw in the feta just before serving rather than letting it marinate with everything overnight. Such a great side dish (but I can easily see myself eating a whole bowl of this as a meal, lol)! I featured this recipe in my blog -

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    • on April 16, 2013


      Fabulous salad and a great way to use up leftover corn. I cut the kernels off three large cobs that I boiled yesterday. That gave me more than a pound of corn, so I used 2 tablespoons of oil and 3 of red wine vinegar. Also used a little extra feta and about 2/3 of a large red onion, finely chopped. Added lots of basil (don't forget the basil)! Thanks very much for posting. This is going straight in my 100-star cookbook.

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    • on July 28, 2012


      This salad is so good and the basil really adds ton of flavor. The corn and chickpeas are great together. That's a great filling lunch. I used fresh red bell pepper. Thanks JanuaryBride :) Made for ZWT8 for Diners, Winers and Chives

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Mediterranean Corn Salad

    Serving Size: 1 (109 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 155.6
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 2.6 g
    Cholesterol 13.4 mg
    Sodium 680.4 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 3.5 g
    Sugars 0.6 g
    Protein 6.1 g

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