Omaha-Inspired Mixed Greens Salad with Roasted Corn Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A refreshing mixed greens salad enhanced with a roasted corn vinaigrette, capturing the vibrant outdoor spirit of Omaha. This american-inspired salads (vegetarian) ready in about 15 minutes pairs mixed salad greens, roasted corn kernels, diced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 cups mixed salad greens
• 1 cup roasted corn kernels
• 1/2 cup, diced red bell pepper
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped cilantro
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat a skillet over medium-high heat and add 1 cup roasted corn kernels; cook for 5 minutes until slightly charred and fragrant, stirring occasionally.
2. Step 2: In a blender, combine the charred corn, 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper; blend until smooth.
3. Step 3: In a large bowl, toss 5 cups mixed salad greens with 1/2 cup diced red bell pepper, 1/4 cup thinly sliced red onion, and 2 tbsp chopped cilantro.
4. Step 4: Drizzle the roasted corn vinaigrette over the salad and toss gently to coat evenly before serving.