Freshly 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. Pool side, picnic or accompaniment to any grilled extras, this colorful and healthy salad gets served in my family all summer long!
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 is in a salad; perfect for poolside lunch, picnics, or backyard dining!
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.
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 and lime juice but 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
Since there is nothing in this salad to get soggy, like lettuce, spinach or arugula, it can be made in advance and kept cold until ready to 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 (outer greens and silky, stringy bits removed), you can just toss the corn on the cob 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 it in a 350 oven for 15 minutes or place it on the grill while other things are cooking. Once the foil bundles cool down, simply cut the corn from the cob and it’s ready for the salad.
Fresh Corn Salad RecipeCourse: SaladsCuisine: American
Freshly 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.
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
- 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.
- Generally, 1 corn cob will yield 1 cup of corn, depending on its size.