Farm Fresh Summer Corn and Tomato Salad
Farm Fresh Summer Corn and Tomato Salad is the perfect summer salad, with a vibrant dressing, fresh herbs and protein rich black beans.
Servings 4 servings
Equipment
- Cutting board & sharp knife
- Serving bowl
Ingredients
- 3 cups Cooked Corn freshly cut from the corn cob
- 1 cup Black beans
- 1 1/2 cups Cherry Tomatoes
- 1 cup Celery chopped
- 1/2 cup Green onions or red onion finely chopped
- 1 cup Fresh cilantro or fresh basil extra for garnish
- 1/4 cup Jalapeño or chili pepper finely chopped
- 2 tbsp Fresh Lime juice
- 2 tbsp Olive 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 gently and allow 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 and add herbs just before serving.
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, or feta, for the adult palate, or grated cheddar cheese for the kids.