Make a Memorial Day Barbecued Corn Salad
Sometimes you need a salad that's a little beyond the usual lettuce and tomato but not so complicated that it takes you an hour to put together. This is the one: Simple Barbecued Corn Salad. I've posted it before and am doing so again because it's so easy and good. The salad can be made with ingredients that probably are in your refrigerator/freezer, and it's great "as is" or atop a pile of lettuce. The salad makes a great accompaniment to grilled meats or slow cooker "Barbecued" Chicken, the recipe for which I just posted.
Simple Barbecued Corn Salad -- Serves 4
12-ounce bag of frozen corn, microwaved for about 4 minutes and cooled
1/4 cup of chopped celery
1/4 cup of chopped carrot
1/4 cup of chopped green onion
1/4 cup of chopped red bell pepper
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of lime juice
2 tablespoons of barbecue sauce (I use mild, but use what you like)
2-3 tablespoons of light mayonnaise
Combine all of the ingredients in a large bowl, stirring well to mix the vegetables and coat them with the dressing ingredients. You can serve the salad immediately, but it's better if it has a chance to stand for at least 30 minutes or, better yet, refrigerate it for an hour or longer (it can be made a day ahead). Stir the salad again before serving it, alone or atop lettuce or the greens of your choice.