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Summer Salad of corn

by Ada Parisi
5 min read
Insalata estiva di grano

Summer Salad of corn. A tasty recipe, easy and lightweight alternative to the usual pasta salad or rice. You know the traditional RICE SALAD, undisputed queen of the beach to the sea Sundays? I like very much, so fresh, summer, rich and inviting, but my brother doesn't eat rice.

Trying so alternatives, I tried the corn and it was love at first sight: gentler spelt, less invasive like flavor, is a perfect supporting actor for this dish perfect for a summer evening. Obviously, as all cereals, Also you can use the grain to create delicious risotto, so do not just use it for cold salads. Clearly, You can prepare this light summer salad and also with spelled, quinoa, amaranth and even with cous cous.

Of course you can dress the summer salad of corn as favorite: I love pickles, especially gherkins and pickled onions, the tuna, the olives. And always add a little’ fresh veggies like celery, tomato, raw peppers and lots of Basil. Is’ a classic cold summer dish that never fails. And do not forget to have a look at all my OF SALAD RECIPES PASTA AND RICE and, If you like, follow my channel YOUTUBE, where you'll find many delicious recipes and cooking video tutorials. Have a good day.

Insalata estiva di grano

SUMMER SALAD WHEAT (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


350 grams of wheat
200 grams of tuna sotto'olio, drained weight
10 pickled gherkins
pickled onion as required
mixed garden salad pickles as required
half a red pepper
fresh basil as required
50 grams of cooked sweet corn
4 tomatoes Piccadilly
a stalk of celery
a handful of black olives
salt and pepper
extra virgin olive oil as required


Boil the corn in salted water for the cooking time indicated on the package. Once cooked, drain, season it with a little olive oil and arrange on a tray so it cools down before possible without continuing to Cook.

Cut into small pieces the gherkins, the spring onions, the pickles and olives. Wash and clean the peppers and cut into small cubes or strips, as Favorites. Wash the tomatoes, remove the Peel, of the seeds and vegetation water and cut them into cubes. Clean the celery and slice it thinly filaments.

Flavor the grain now cold with pickles, olives and fresh vegetables, then add the corn and tuna, Finally chopped Basil. Season with salt, pepper and drizzle with a little olive oil ages: the salad must be grainy and tasty, but not greasy. I usually don't keep it in the refrigerator because I prepare a couple of hours before serving and I prefer it at room temperature, But if you want to prepare it in advance cover with plastic wrap and store in refrigerator. I suggest you season with a little more oil before serving, because it tends to dry out. Bon appétit!

MATCHING: With this recipe, We suggest a light vegetal scents craft beer. In particular, We recommend to combine "SAP", a Lager beer, italian-style golden ale, produced by the brewery Birranova (Triggianello, Bari, Puglia), with a white foam, with flavors of citrus and a mild bitter aftertaste.

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Elly August 24, 2014 - 12:11

I agree with you! Don't prepare pi rice salads… Try the corn, the bulgur, cous cous… but I also totally spelt!! Actually it was my discovery this year. And since in the pantry was a bit, I take the fly your suggestion now!!! Have a good day

Sicilians creative in the kitchen August 26, 2014 - 15:44

Yes, Dear Elly, I also replace the rice with far more nutritious and healthy cereal. Rice, instead, the reserve risottos, that must be routed as it should. Even simple ones. Thanks, Hi. ADA


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