The summer harvest is upon us here in Northern Wisconsin! Our local natural foods store is chock full of fresh produce and I am so happy to see so many local options to choose from. A few weeks ago sweet corn showed up on the shelves, and we have been gorging ourselves on it ever since. Though we most often eat it as fresh corn on the cob, I thought it would be fun to mix things up a little bit and try a side salad featuring fresh corn kernels. Brightly-colored chopped tomatoes and green peppers give this salad visual interest as well as plenty of flavor; savory black beans amp up the protein content. The addition of a simple dressing with some zip from seasoned rice vinegar and fresh lime juice helps to meld all the flavors together.
Fresh Corn and Black Bean Confetti Salad (printer-frendly version)
makes 4-6 servings
2 cups fresh corn kernels (3 medium corn cobs, )
1/2 red onion, chopped finely (about 1/2 cup), rinsed in cold water and drained
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup fresh cilantro leaves, roughly chopped
1. Bring a large pot of water to a boil. Add the husked corn and let boil for 3 minutes. Remove the corn from the water and rinse in cold water. Once cooled, use a sharp knife to carefully cut the kernels from each cob. Add the fresh kernels to a serving bowl.
2. Add the chopped onion, diced green pepper, and chopped tomatoes to the bowl with the corn kernels. Stir to combine the ingredients. Stir in the black beans.
3. In a small bowl, whisk together the rice vinegar, olive oil, lime juice, salt, and pepper. Pour the dressing over the chopped vegetables and beans. Stir to combine.
4. Cover the serving bowl with plastic wrap and chill in the fridge for at least 30 minutes. Add in the chopped cilantro before serving.
(adapted from this Whole Foods recipe)
makes 4-6 servings
2 cups fresh corn kernels (3 medium corn cobs, )
1/2 red onion, chopped finely (about 1/2 cup), rinsed in cold water and drained
1 can no-salt-added black beans, rinsed and drained
1 green or red bell pepper, seeds and ribs removed, and diced
1/2 cup grape tomatoes, chopped into quarters, seeds removed
2 tablespoons seasoned rice vinegar1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup fresh cilantro leaves, roughly chopped
1. Bring a large pot of water to a boil. Add the husked corn and let boil for 3 minutes. Remove the corn from the water and rinse in cold water. Once cooled, use a sharp knife to carefully cut the kernels from each cob. Add the fresh kernels to a serving bowl.
2. Add the chopped onion, diced green pepper, and chopped tomatoes to the bowl with the corn kernels. Stir to combine the ingredients. Stir in the black beans.
3. In a small bowl, whisk together the rice vinegar, olive oil, lime juice, salt, and pepper. Pour the dressing over the chopped vegetables and beans. Stir to combine.
4. Cover the serving bowl with plastic wrap and chill in the fridge for at least 30 minutes. Add in the chopped cilantro before serving.
(adapted from this Whole Foods recipe)
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