Caprese Corn Salad

Quick Info

Lunch, Snack/Appetizer Vegetable 15-30 min 4


Caprese Corn Salad


Our Cool Food Panelist, Estela, from weeklybite thinks this recipe will help make a nutritious meal and clean out your freezer! This dish came together is less than 30 minutes and all it involved was a little thawing and chopping. Pairs perfectly with leftover chicken or steak. Quick and easy, perfect for the busy summer family!


Salad Dressing:
  • 5 Tbsp. white balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp. dijon mustard
  • salt & pepper to taste
Whisk all ingredients in a small bowl and set aside while prepping salad
  • 4 cups frozen corn
  • 1 1/2 cups frozen bell peppers (chopped)
  • 2 cups cherry tomatoes
  • 8-oz. mozzarella pearls
  • 1 cup basil leaves (torned or chopped in small pieces)


Place frozen corn and bell peppers in a strainer and place under warm running water until thawed. Using a napkin, pat corn and bell peppers dry and place in large bowl. Add tomatoes, mozzarella pearls, and basil. Pour salad dressing over the ingredients and gently fold until salad is mixed through. Serve immediately or within the next two hours.

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