Our fresh corn salad recipe with black beans for protein, garden fresh tomatoes and herbs makes for a refreshing salad year round.
Summertime Salads
Poolside, picnic or accompaniment to any grilled extras, this colorful and healthy salad gets served in my family all summer long!
Living near many farms that grow sweet corn in the summer, makes for the freshest of corn to be purchased for a variety of corn recipes.
A trip to the local farmer’s market inspires the hunger for a good ole cornbread with jalapeños. The sweet, salty and hot flavors taste exactly as I like my summertime to feel!
Fresh Corn In Winter?
Nothing tastes more like summer than CORN! Roasted on the grill or steamed in their husks, corn is delicious all ways.
An easy way to enjoy a large helping of sweet corn in the winter, is to shuck the corn, right from the farm, and freeze for later months.
A new favorite corn recipe I like to make for Thanksgiving, is Corn Fritters, both spicy hot with jalapeños or sweet, without!
The sweet juicy corn, the acidity of tomatoes, the meaty flavor of black beans, all drizzled with lime, olive oil and cilantro created a beautiful contrast of flavors and textures.
Easy to make ahead and simply drizzle the dressing just before serving.
Fresh Corn Salad With Pizzazz
Salads don’t have to be so light-weight that you feel hungry shortly after having one. This corn salad has pizzazz and could easily be a meal in itself.
Why? It has protein from the black beans, sweet from the corn, zest and acidity from the sun ripened tomatoes.
Most of all, it lingers in the mouth with a bit of heat which tricks the brain into thinking you’ve really eaten something substantial!
Do Ahead Summer Salad Recipes
Since there is nothing in this salad to get soggy, like lettuce, spinach or arugula, it can be made in advance. Keep this beauty cold until ready to-go or serve.
In fact, the flavors will marinate and taste even better when made in advance.
Cooking Fresh Corn
Yes, you need to cook fresh corn before you can add it to this salad, but that job is so easy. Once the corn is shucked (peeled), you can just toss it into boiling water for about 10 minutes.
This way is fast and easy but also doesn’t allow for adding any additional flavor.
Another easy way to cook the corn is to season the corn on its cob with anything you want, rolling it in a little foil and either bake or grill.
Once the foil bundles cool down, simply cut the corn from the cob and it’s ready for the salad.
Equipment Needed
- Large pot – for cooking the corn
- Cutting board
- Chopping knife
- Large mixing bowl
- Measuring cup
- Measuring spoons
- Citrus juicer
Ingredients Needed
- Corn on the cob
- Black beans
- Tomatoes
- Celery
- Spring Onion
- Cilantro
- Jalepeno
- Lime
- Olive oil
- Salt
Fresh Corn Salad Recipe
Course: SaladsCuisine: American4
servingsFreshly shucked corn, black beans for protein, garden fresh tomatoes, spring onions and cilantro tossed in a lime and olive oil dressing make this everyone’s favorite summertime salad.
Ingredients
Cooked Corn – 3 cups, preferably freshly cut from the cob
Black beans – 1 cup
Tomatoes – 1 1/2 cups, chopped into bite-size pieces
Celery – 1 cup, chopped
Spring onions – 1/2 cup, finely chopped
Cilantro – 1 cup, finely chopped, saving a few bundles for garnish
Jalapeño or chili pepper – 1 pepper (or to taste), finely chopped
Lime juice – 2 tablespoons
Olive oil – 2 tablespoons
Salt – to taste
Directions
- In a large bowl, mix all the ingredients except the lime juice and olive oil.
- When ready to serve, whisk the lime juice and oil together and gently toss through the salad, making certain all ingredients are wet from the dressing.
Notes
- Generally, 1 corn cob will yield 1 cup of corn, depending on its size.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
