Riverfront Herb and Corn Salad

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant, refreshing salad featuring sweet corn and crisp vegetables tossed in a bright herb vinaigrette, perfect for warm afternoons on the trail. This American-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs fresh corn kernels, cucumber, 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 180 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

• 2 cups fresh corn kernels
• 1 cup, peeled and diced cucumber
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped fresh parsley
• 2 tbsp, finely chopped fresh dill
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 cup diced cucumber, and 1/2 cup diced red bell pepper; toss gently to mix.
2. Step 2: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the vegetable mixture and stir until evenly coated; fold in 1/4 cup chopped parsley and 2 tbsp chopped dill.
4. Step 4: Refrigerate for at least 30 minutes before serving to allow flavors to meld.