There is a distinct satisfaction in pulling ingredients from the cold stores to create something vibrant. This salad is a testament to that practice. It utilizes the golden sweetness of corn, preserved by freezing, and pairs it with the hardy, deep green of broccoli.
The dressing is the true keeper here. The vinegar provides a sharp clarity that softens the vegetables without robbing them of their snap. Hints of cumin and chili powder offer a quiet warmth in the background. It is a flavor profile that speaks of stored harvests and earthy spices.
This dish improves with time. As it sits in the chill of the refrigerator, the vinegar works its way into the vegetables. The flavors meld and deepen. It requires patience, but the result is a crisp and clean accompaniment to any meal.
The Recipe Yields: 8 servings | Prep time: 15 minutes | Chill time: 1 hour
Ingredients
- 4 cups broccoli flowerets
- 2 cups frozen whole kernel corn, thawed and drained
- 1/2 cup chopped sweet red pepper
- 1/4 cup plus 2 tablespoons rice vinegar
- 3 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 1/8 teaspoon dried whole oregano
Instructions
- Steam the Broccoli Place the broccoli flowerets in a vegetable steamer over a small amount of boiling water. Cover the pot and steam for 2 to 3 minutes. The broccoli should be crisp-tender, not soft. Remove it from the heat and let it cool completely.
- Combine the Vegetables In a shallow container, combine the cooled broccoli, the thawed corn, and the chopped sweet red pepper. Set this aside.
- Prepare the Dressing In a jar with a tight-fitting lid, combine the rice vinegar, vegetable oil, salt, pepper, cumin, chili powder, and dried oregano. Cover the jar tightly and shake well until the dressing is emulsified.
- Marinate Pour the dressing over the vegetables. Toss the mixture gently to ensure everything is coated. Cover the container and place it in the refrigerator. Allow it to chill thoroughly before serving to let the flavors develop.
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Marinated Broccoli & Sweet Corn Salad
This Marinated Broccoli & Sweet Corn Salad is a refreshing, chilled side dish perfect for meal prep. Steamed broccoli, sweet corn, and red peppers are tossed in a homemade rice vinegar dressing that deepens in flavor as it chills. It is naturally vegan and gluten-free.
Ingredients
Instructions
Steam the Broccoli
-
Place the broccoli flowerets in a vegetable steamer over a small amount of boiling water. Cover the pot and steam for 2 to 3 minutes. The broccoli should be crisp-tender, not soft. Remove it from the heat and let it cool completely.
Combine the Vegetables
-
In a shallow container, combine the cooled broccoli, the thawed corn, and the chopped sweet red pepper. Set this aside.
Prepare the Dressing
-
In a jar with a tight-fitting lid, combine the rice vinegar, vegetable oil, salt, pepper, cumin, chili powder, and dried oregano. Cover the jar tightly and shake well until the dressing is emulsified.
Marinate
-
Pour the dressing over the vegetables. Toss the mixture gently to ensure everything is coated. Cover the container and place it in the refrigerator. Allow it to chill thoroughly before serving to let the flavors develop.
