Red, White, and Blue Corn Salad with Lime Vinaigrette
A fresh and vibrant salad combining red bell peppers, white corn kernels, and blueberries tossed in a tangy lime vinaigrette. This salads (vegetarian, gluten free) ready in about 15 minutes pairs (about 4 ears) fresh corn kernels, large, diced red bell pepper, fresh blueberries 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 120 calories and feeds 6, 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
- 3 cups (about 4 ears) fresh corn kernels
- 1 large, diced red bell pepper
- 1 cup fresh blueberries
- 1/4 cup, finely chopped red onion
- 1/4 cup chopped cilantro
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 3 cups fresh corn kernels, 1 large diced red bell pepper, 1 cup fresh blueberries, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
- Step 3: Pour the lime vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red, White, and Blue Corn Salad with Lime Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red, White, and Blue Corn Salad with Lime Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced red bell pepper from drying out.
Can I substitute ingredients in Red, White, and Blue Corn Salad with Lime Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red, White, and Blue Corn Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Red, White, and Blue Corn Salad with Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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