A simple, tasty salad that’s perfect for a light dinner! This corn and apple salad is a burst of freshness. Sweet corn, juicy apple, briny olives, and a bright lemon dressing come together to make the perfect healthy snack or side dish for your meal. Low in calories, high in satisfaction!
Servings: 2
Ingredients
- Canned corn – 200 g (about 1 cup), drained
- Apples (medium) – 2, cored and diced
- Tomatoes (medium) – 2, diced
- Black olives – 200 g (about 1 cup), pitted and sliced
- Lettuce leaves – 3, torn into bite‑size pieces
- Vegetable oil – 2 Tbsp (any neutral oil or light olive oil)
- Lemon juice – 2 Tbsp
- Salt – to taste
- Lemon – 1/2 (for serving or extra juice)
Nutrition (per 100 g of salad):
- Calories: 97 kcal
- Protein: 1 g (7%)
- Fat: 6 g (40%)
- Carbs: 8 g (53%)
Step 1. How to make this corn and apple salad
It couldn’t be easier. First, get all your ingredients ready. Use sweet apples if you like a milder, sweeter taste, or tart apples if you prefer more tang. You can swap the black olives for green ones if that’s what you like better. Want to use frozen corn instead of canned? Go for it—just thaw it first and rinse it with hot boiled water.
Step 2. Prepping the ingredients
Rinse the apples, tomatoes, and lettuce thoroughly. Dice the tomatoes into small cubes. Peel the apples, remove the core, cut them into small cubes, and toss them with a bit of lemon juice so they don’t turn brown. Tear the lettuce into bite‑size pieces with your hands. Open the can of corn, drain it, and add the kernels to the salad. Do the same with the olives: drain them and slice into rings.
Step 3. Assembling and dressing the salad
Place all the chopped ingredients into a large bowl. Squeeze the juice from the washed, halved lemon right into the salad. Add the vegetable oil, season with salt to taste, and mix everything well. Give it a taste and adjust—add a bit more salt or lemon juice if you feel it needs it.
Step 4. How to serve the corn and apple salad
Spoon the salad onto plates and serve right away. For a more “restaurant” look, pack the salad into a metal ring mold and lift it off to keep a neat shape.
This kind of fruit-and-veggie combo is a big trend in modern European-style cooking: it keeps dishes light, lower in calories, and full of bright, layered flavors. Here you get sweetness, tartness, and a touch of salt all in one bowl.
This salad is a real vitamin boost: corn brings fiber and magnesium, apples add pectin and vitamin C, and the fresh vegetables and greens support healthy digestion. The vegetable oil in the dressing helps your body absorb fat-soluble vitamins, so the salad ends up not just tasty, but genuinely good for the whole family.