In a large bowl, combine the diced beetroot, corn kernels, red onion, cucumber, and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well blended.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.
Serving and Storage Tips:
Serve chilled or at room temperature as a side dish or a light meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving to redistribute the dressing.
Variations:
Add a handful of crumbled feta or goat cheese for a creamy twist.
Include a small diced apple or orange segments for a hint of sweetness.
Toss in some toasted nuts or seeds (like walnuts or pumpkin seeds) for extra crunch and nutrition.
FAQs:
Q: Can I use raw beetroot instead of cooked?
A: Raw beetroot can be used if finely grated, but cooking softens its texture and enhances the flavor balance with corn.
Q: Is canned corn okay to use?
A: Yes! Just be sure to drain it well to avoid excess moisture in the salad.
Q: Can I prepare this salad in advance?
A: Absolutely. It tastes great after the flavors have had time to meld, so making it a few hours ahead is perfect.
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