I hope you try this sweet corn salad recipe! Sweet corn is a wonderful gift of summer. The season is fleeting and we enjoy it to the limit. While it’s abundant we eat it 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 up a salad using sweet corn, I found a lot of other people had the same idea. However, nothing sounded like what I had in mind so I started to experiment.
Quick and Simple Healthy And Fresh
I wanted a sweet corn salad with no mayonnaise or cilantro. This recipe has a spunky red wine vinaigrette with garlic that gives it a real boost of flavor and makes the salad an exceptional keeper.
Basil and chives were absolutely born to marry corn and beans. It’s a delightful flavor profile! What’s more, black beans along with corn makes it a nutitional powerhouse. I call that a win!
Hurry and grab some succulent ears of sweet corn before it’s too late!
Blanch the ears for just a bit to keep that sweet crunch, 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!
Now shake up the simple red wine vinaigrette and pour it over the corn and bean mixture. Garnish with fresh basil and refrigerate. This will keep a week or more in the fridge and things will stay nice and crunchy.
Tip: Add some grape tomatoes if you like but put them on them when it’s served. They taste great but remember they do not refrigerate very well.
This week we’ve had this dish alongside grilled burgers one night and grilled hot dogs another. What a great combo both times!
Crunchy Colorful Sweet Corn Salad Is The Winner This Summer
Voted “Best New Salad” by family and friends!
- 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
- Blanch corn in boiling water for 3 minutes, remove and chill.
- Cut corn off the cob and put in a bowl, breaking up the kernels but not completely.
- Drain and rinse black beans.
- Seed and dice sweet red pepper.
- Dice onion finely.
- Roll up basil leaves and slice thinly into ribbons or chop.
- Chop chives into very thin pieces.
- Combine all the ingredients in a bowl.
- Combine all vinaigrette ingredients in a shaker or jar and mix vigorously until all is well combined.
- Pour over vegetables and gently stir to mix.
- Add more salt and pepper to taste and garnish with fresh basil leaves.
- Garnish with grape tomatoes at the serving time if you wish, remember they do not refrigerate well.
This is a year we want to see in our rear view mirror as quickly as possible. However, the extra time at home has fueled our creativity in many ways and brought us all closer, hasn’t it?
I’d love to hear about something new you tried this summer in the kitchen or anywhere else!
Thankfully, I’ve had the freedom to play in my kitchen, come up with some new ideas, and feed my family on several occasions. I hope you like this one as much as we do, and I look forward to hearing what you think!!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!