Farm Fresh Summer Corn and Tomato Salad is the perfect summer salad, with a vibrant dressing, fresh herbs and protein rich black beans.
Course Salads
Cuisine American
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Equipment
Cutting board & sharp knife
Serving bowl
Ingredients
3cupsCooked Corn freshly cut from the corn cob
1cupBlack beans
1 1/2cupsCherry Tomatoes
1cupCelerychopped
1/2cupGreen onions or red onionfinely chopped
1cupFresh cilantro or fresh basilextra for garnish
1/4cupJalapeño or chili pepper finely chopped
2tbspFresh Lime juice
2tbspOlive oil
Salt - to taste
Instructions
Once you have cooked the corn, while still on the cob in your desired manner, place the cooled cooked corn cob on a cutting board. With a sharp knife, slice the corn kernels from the cob as close to the cob as possible. There is so much flavor in the milky juice from fresh corn. Set the corn aside.
In a large bowl, place the finely chopped green onions or red onions, finely chopped jalapeño, celery, lime juice and olive oil. Toss and all to sit and marinate while chopping the tomatoes.
Cut the tomatoes into quarters. Add the tomatoes and black beans to the onion marinade. Toss corn in gently and salt to taste.
Can be served now with a garnish of fresh herbs on top or place in an airtight container and served later. If serving the next day, store in the fridge. If serving later in the day, the best way to serve it is room temperature.
Notes
Generally, 1 corn cob will yield 1 cup of corn, depending on its size.
This easy corn salad recipe is also a hit served with queso fresco (soft Mexican cheese), or feta cheese for the adult palate or grated cheddar cheese for the kids.