Fresh Vegetable Salad

Fresh Vegetable Salad is a quick & easy recipe that's loaded with veggies and tossed
in a creamy dressing making it the perfect side dish for potlucks!

Course Side Dish

Cuisine American
Keyword salad

Prep Time 15 minutes

4.25 from 135 votes
Total Time 15 minutes

Servings 10 servings
Calories 110
Author Julie Espy

Ingredients
Dressing
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons jalapeno seeded and finely diced
1 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper

Salad
4 ears yellow corn cleaned, cooked, cooled, and cut off the cob
2 large tomatoes seeded and chopped
6 stalks celery chopped
1 cucumber chopped
1/2 red onion finely chopped

Instructions
1. In a medium bowl, whisk together sour cream, mayonnaise, vinegar, jalapeno, celery seed, salt, and
pepper until smooth. Set aside to let the flavors marry while you prepare the veggies, at least 5 minutes.
2. In a large bowl, mix all the chopped vegetables together.
3. Pour dressing over vegetables and gently mix together until well combined.
4. Serve Immediately or cover and store in the fridge for up to 3 hours.

Notes
You can leave out the jalapeno if you don't like your foods spicy. I like the extra kick it gives this dish.

If you're in a pinch, you can get away with two 15 ounce cans of corn that have been rinsed and drained, but
fresh tastes better.

Nutrition
Calories: 110kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0g |
Monounsaturated Fat: 0g | Cholesterol: 8mg | Sodium: 124mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g |
Vitamin A: 440IU | Vitamin C: 9.2mg | Calcium: 34mg | Iron: 0.3mg

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