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Broccoli Cauliflower Corn Salad

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This crunchy, colorful salad combines broccoli, cauliflower, and sweet corn with a creamy, tangy dressing. It’s an easy, crowd-pleasing side dish perfect for barbecues, potlucks, or any meal where you want something fresh and comforting.

Ingredients

Scale
  • 3 cups broccoli florets (about 10 oz), chopped into small, bite-sized pieces
  • 3 cups cauliflower florets (about 10 oz), chopped into small, bite-sized pieces
  • 1 can (15 oz) sweet corn, drained and patted dry (or 1.5 cups frozen corn, thawed and drained)
  • 1/2 small red onion, finely diced (about 1/4 cup)
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup roasted and salted sunflower seeds
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Wash and thoroughly dry the broccoli and cauliflower. Chop into small, chickpea-sized florets.
  2. Drain and rinse the canned corn (or thaw and drain frozen corn). Pat dry with a towel.
  3. Finely dice the red onion. If desired, soak in ice water for 10 minutes to mellow the flavor, then drain and dry.
  4. Shred the cheddar cheese if not pre-shredded.
  5. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, garlic powder, salt, and pepper to make the dressing. Taste and adjust seasoning as needed.
  6. In a large mixing bowl, combine the chopped broccoli, cauliflower, corn, diced onion, shredded cheese, and sunflower seeds. Toss gently.
  7. Pour the creamy dressing over the veggies and toss until everything is evenly coated. Do not overmix.
  8. Sprinkle with chopped parsley if using. For best flavor, cover and refrigerate for at least 30 minutes before serving, or serve immediately.
  9. If the salad seems dry, add a tablespoon of mayo or sour cream at a time until desired creaminess. If too tangy, add a pinch more honey. Stir before serving if it has been refrigerated.

Notes

For best texture, chop broccoli and cauliflower into small, chickpea-sized florets and dry thoroughly. Mix the dressing separately and toss with veggies just before serving to keep the salad crisp. Sunflower seeds or almonds add essential crunch. Salad can be made dairy-free or vegan with plant-based substitutes. Store leftovers in the fridge for up to 3 days; do not freeze.

Nutrition

Keywords: broccoli salad, cauliflower salad, corn salad, creamy salad, summer side dish, potluck salad, gluten-free, vegetarian, easy salad, picnic salad

Find it online: https://bitematrix.com/broccoli-cauliflower-corn-salad-recipe-easy-creamy-side-dish/