I love walking into my supermarket nowadays. The produce section is overflowing with good eats, and everything smells amazing.
So when I needed to make a side dish recently, I took my cue from some of my favorites found in these bins.
Corn in summer really can’t be beat, and not only did my store have red cherry tomatoes but also sweet yellow ones as well.
It’s hard to go wrong mixing all of these together.
I had been craving a good corn salad and luckily found this recipe from Mel’s Kitchen Cafe that I adapted.
I made a larger bowl of salad than her recipe originally called for since I was bringing it with me to a cookout to presumably feed more people.
I also added black beans — from a can, you could go fresh if you wish — and some lime juice to add some more sweetness.
The whole batch took less than half an hour to put together and is a healthy alternative to some of the mayonnaise-filled eats that frequent summer shindigs (though I certainly do not turn my nose up at a good pasta or potato salad).
And feel free to add any other veggies that strike your fancy. Squash might be nice, along with some peppers.
Whip some up, and enjoy it with others while basking in the sun.
- 9 ears of corn, shucked
- 3/4 cup finely diced red onion
- 3 cups cherry tomatoes, sliced in half
- 1 can of black beans
- 3 tablespoons cider or red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lime
- Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar.
- Add the cobs of corn to the pot of water one at a time, and bring to a rolling boil. Cover the pot, remove from the heat, and let the corn sit for 10 minutes.
- Remove the corn from the pot. When the corn is cool, cut the kernels off the cob. (If you need the corn to cool faster, run the cobs under cool water.)
- Separately, drain the black beans and rinse them.
- Toss the kernels in a large bowl with the red onions, black beans, tomatoes, vinegar, olive oil, salt and pepper.
- Cut the lime in half and squeeze the juice of each half over the salad, mixing it in well.
- Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.
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