This cauliflower salad with corn and tomatoes is so appetizing and crunchy that it is a perfect addition to any meal. So yummy and easy to put together, it is a perfect summer salad (or for any season!)
Nothing beats the heat of summer more than this creamy, healthy cauliflower salad. It combines the crunch of raw cauliflower with sweet corn and fresh juicy cherry tomatoes.
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This vegetable side dish is so scrumptious and simple that you will want to make it all the time. It is also the perfect recipe for game day, picnics, or potlucks.
The gorgeous red and yellow colors stand out in this delicious, mouth-watering salad. It is also packed with tasty, wholesome veggies. You simply can’t go wrong!
Ingredients
Here is everything you'll need for this simple and tasty salad:
- Cauliflower - 4 cups of florets
- Corn - 1 can (15.25 ounces) or fresh corn, cooked and cut off the cob
- Cherry Tomatoes - 1 cup
- Green Onions - ⅓ cup (about 2 large), chopped
- Mayonnaise - ⅓ cup
- Salt - ¼ teaspoon
- Black pepper - ¼ teaspoon
- Paprika - ¼ teaspoon
- Cayenne pepper - 1 pinch
Instructions
- Carefully cut through the cauliflower stems and then pull the florets apart into small bite-sized pieces.
- Chop the green onions and slice the cherry tomatoes in half.
- Place the cauliflower, green onions, and tomatoes in a mixing bowl.
- Drain the corn and add to the salad mixture.
Add the mayonnaise, salt, ground pepper, paprika, and cayenne pepper. Gently stir everything together. - Serve immediately or chill until ready to eat.
Substitutions & Variations
Adding bacon to this salad is a yummy addition. Get your bacon fix by adding ⅓ cup of bacon bits or 3 slices of crispy cooked bacon, crumbled.
Broccoli is a good substitute for cauliflower if you cannot find cauliflower or just prefer its green cousin. Just cut the broccoli into bite-sized florets and use the same amount.
You could also use half broccoli and half cauliflower if you want. This makes a fun and colorful salad.
An equal amount of yogurt can be substituted for mayonnaise for a lighter, healthier option. Sour cream is another delicious, creamy alternative to using mayonnaise.
If you need a substitute for the corn you could use frozen petite peas (thawed), shelled edamame (soybeans), cooked and cubed zucchini, potatoes, or sweet potatoes.
Chopped red peppers could be exchanged for tomatoes as well.
Storage
You can store any leftovers in an airtight container in the fridge for 3 to 4 days. This salad is better when it is fresh.
After several days it can become a little watery as moisture seeps out of the vegetables. So best to eat within a few days.
As always, when serving a salad with mayonnaise-based dressing, make sure to place it over a bowl of ice if it is warm out and you will be leaving it out for more than half an hour.
Do not freeze this salad. You could half or quarter the ingredients if you need to make a smaller amount.
What to Serve With
This crunchy cauliflower salad is a great side dish to go with just about anything. It is fantastic with backyard hamburgers, grilled chicken, or even a sandwich to round out a simple but nourishing lunch.
The creamy cool dressing also goes great with wings, ribs, nachos or other game-day foods and snacks. It is a fantastic salad to bring to a gathering or potluck.
Tips
For the best results carefully cut through the cauliflower stems and then pull the florets apart into small bite-sized pieces.
Avoid chopping the cauliflower with a chef's knife along a cutting board in the same way that you would dice an onion. This will make lots of little cauliflower crumbles aka a mess.
If serving this salad on a hot day, make sure to place it over a bowl of ice. This will keep it cool and free of food born bacteria if you leave it out for more than half an hour.
Recipe
Cauliflower Salad with Corn and Tomatoes
Ingredients
- 4 cups Cauliflower florets
- 1 Can Corn 15.25 ounces or fresh corn cooked and cut off the cob
- ⅔ cup Cherry tomatoes
- ⅓ cup Green Onions about 2 large
- ⅓ cup Mayonnaise
- ¼ tsp. Salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Paprika
- 1 pinch of Cayenne pepper
Instructions
- Carefully cut through the cauliflower stems and then pull the florets apart into small bite-sized pieces.
- Chop the green onions and slice the cherry tomatoes in half.
- Place the cauliflower, green onions, and tomatoes in a mixing bowl.
- Drain the corn and add to the salad mixture. Add the mayonnaise, salt, ground pepper, paprika, and cayenne pepper. Gently stir everything together.
- Serve immediately or chill until ready to eat.
Notes
Frequently Asked Questions
Cut off the large stem off the bottom and remove the outer leaves. Cut the sections off the stem. Only cut off as much as you need. Leave the rest of the bunches on the main core so it will stay fresh.
Then place the sections upside down on a cutting board. Carefully cut through the stems and pull the florets into small, bite-sized pieces.
Avoid chopping the cauliflower with a chef's knife along a cutting board like you would dice an onion.
Yes, you can make this cauliflower salad ahead of time. Prepare it up to 12 hours in advance and then store it in the fridge until ready to eat.
If you need a substitute for the corn you could use frozen petite peas (thawed), shelled edamame (soybeans), cooked and cubed zucchini, potatoes, or sweet potatoes.
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Eunice
Yum. Delicious and healthy salad. Cool, crunchy and creamy for the spring and summer.