Corn and Tomato Salad with Carrots and Spinach
Posted by Victoria Landry
Honey, Carrots, Vinegar, Cherry Tomatoes, Ears Corn, Salt And Pepper, Baby Spinach, Olive Oil
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Corn and Tomato Salad with Carrots and Spinach Recipe
This light summer salad with corn, tomatoes, carrots, and spinach is ideal for a light summer meal or as a side dish for your next barbecue. It's simple to make and full of flavor and nutrients.
Ingredients
- 1 teaspoon honey
- 1 cup shredded carrots
- 1 tablespoon vinegar (red wine)
- 2 cups cherry tomatoes, halved
- 2 ears corn, kernels removed
- Season with salt and pepper to taste
- 2 cups baby spinach
- 2 tbsp olive oil
Time Needed
- Prep Time: 15 minutes
- Total Time: 15 minutes
Instructions
- Combine the corn, tomatoes, carrots, and spinach in a large mixing bowl.
- Whisk together the olive oil, red wine vinegar, honey, salt, and pepper in a small bowl.
- Toss the salad with the dressing to coat.
- Allow at least 30 minutes to chill before serving.
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