Make This Simple Corn Salad Recipe With Red Wine Vinaigrette

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Fresh Crisp And Delicious Make It Now With Sweet Corn

I hope you try this simple corn salad recipe! Sweet corn is a wonderful gift of summer. The season is fleeting, and we enjoy it to the limit at our house.

While it's abundant, we eat corn on the cob nearly every night. Most of the time, we eat it plain. As for me, I don't even add salt or butter. I think it's perfect all by itself.

When I began to think of making a salad with sweet corn, I found that many other people had the same idea. However, nothing sounded like what I had in mind, so I experimented.

I wanted a simple corn salad recipe that would be quick and easy, healthy and fresh, and without mayonnaise or cilantro. Instead, this recipe uses a spunky red wine vinaigrette with garlic, giving it a real flavor boost and making the salad an exceptional keeper.

Basil and chives were absolutely born to marry with corn and beans. It's a delightful flavor profile! What's more, black beans, along with the corn, make it a nutritional powerhouse. I call that a win!

How To Make This Simple Corn Salad Recipe

Hurry and grab some succulent ears of sweet corn now that the season has begun! Remove the husks and as much silk as possible from the corn, and drop the ears into boiling water for about four minutes.

Then, put them into cold water to stop the cooking. This process will keep the corn's sweet crunch. When it's cool enough to handle, cut it off the cob and put it in a bowl.

Next, drain and rinse a can of black beans and add it to the corn and the other ingredients. Break up the corn kernels a bit, but let some stay in little chunks. Those nuggets are the tastiest bites of this colorful, yummy combination!

Add chopped peppers, onion, chives, and basil. I like to use red peppers for more color and a sweeter taste. We find them easier to digest than green peppers.

Don't fret if you don't have exactly the right amounts of everything or if you need to substitute an ingredient. If you substitute, I suggest staying with crisp vegetables like celery, small zucchini, seeded and chopped cucumbers, or even chopped carrots.

Now shake up the simple red wine vinaigrette and pour it over the corn and bean mixture. Garnish with fresh basil and refrigerate. This salad will keep a week or more in the fridge, and things will stay nice and crunchy.

Tip: You can add some grape tomatoes if you like, but put them on when it's served. They taste great, but remember that they do not refrigerate very well.

This week, we had this dish alongside grilled burgers one night and grilled hot dogs another. What a great combo both times!

Why I Left Out Cilantro

I'm one of "those people" who think cilantro tastes like soap. I feel so much better about it now that I know it is a genetic thing, and it's not that I am a fussy or picky eater. I always say, "Food is my favorite dish," and I can count the foods I dislike on two fingers.

Interested? Please read this article; I found it fascinating and forgiving. Instead of using cilantro, I created this recipe using basil, chives, garlic, and a red wine vinaigrette.

If you like the popular herb, feel free to use your beloved cilantro in place of basil! (I don't think they'd play well together because both have such intense flavor.)

Crunchy Colorful Simple Corn Salad Recipe Is A Winner

Voted "Best New Salad" by family and friends!

PRINTABLE RECIPE CARD

Yield: 10 servings

Sweet Corn Salad With Red Wine Vinaigrette

Print

This crunchy, colorful salad features fresh sweet corn, black beans, sweet red peppers, onion, garlic, basil, and chives in a tangy red wine vinaigrette.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 1/2 cups fresh sweet corn kernels, about 5 average ears.
• 1  15.5 ounce can plain black beans, drained and rinsed.
• 1/3 cup sweet red pepper, seeded and diced, about 1/2 average-size red pepper.
• 3-4 Tbsp fresh basil chopped fine.
• 1 tbsp fresh chives, cut fine.
• 2 Tbsp sweet onion or red onion, diced fine.
• Grape tomatoes for garnish if desired.

Red Wine Vinaigrette

• 1/4 cup red wine vinegar
• 2 Tbsp salad oil
• 2 Tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp seasoned black pepper
• 1 tsp seasoned salt
• 3 Tbsp sugar

Instructions

1. Blanch corn in boiling water for 4 minutes, remove and chill.
2. Cut corn off the cob and put it in a bowl, breaking up the kernels but not completely.
3. Drain and rinse black beans.
4. Seed and dice sweet red pepper.
5. Dice onion finely.
6. Roll up basil leaves and slice thinly into ribbons or chop.
7. Chop chives into very thin pieces.
8. Combine all the ingredients in a bowl.
9. Combine all vinaigrette ingredients in a shaker or jar and mix vigorously until all is well combined.
10. Pour over vegetables and gently stir to mix.
11. Add more salt and pepper to taste and garnish with fresh basil leaves.
12. Garnish with grape tomatoes at the serving time if you wish; remember, they do not refrigerate well.

We love corn! Any way you fix it, we're in! After all, we live in Nebraska, "The Cornhusker State!" Here are some more of our favorite corn recipes. Watch for more because it's sweet corn season! 😋 Corn Fritters, Favorite Corn Casserole, and Mexican Pasta Salad.

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Love, GB (Betty Streff)

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