Summer Corn Salad
It’s so friggin fresh! This has to be one of the simplest recipes ever, there is no excuse not to make it. Summer means a large variety of fresh produce. So take advantage at the grocery store and make this tasty and refreshing summer salad.
You have two options when making this recipe: easy or super easy. I’m the laziest Mom out there. I’m usually exhausted by the end of the day and I just want to nuke something up in the microwave. And most days I do exactly that. But like most people I’m riddled with guilt about it. So when I can create a super duper easy, healthy and tasty dish I gotta share it.
Easy option: grill the corn and slice kernels from the ear
Super easy option: boil the corn!
Easy option: zest a lime for the dressing
Super easy option: 1-2 tsp of lime juice
2 large bags of frozen sweet kernel corn (or 5-6 large corn ears)
1 can black beans; drained and rinsed
1 pint cherry tomatoes; halved
1 large cucumber; peeled and quartered
4 TBSP of awesome olive oil; the good stuff
4 TBSP apple cider vinegar
Zest of a lime or 2 tsp lime juice
Large handful basil leaves; juilienne (only add basil right before serving!)
Cook corn according to package directions, I add a few pinches of kosher salt right as the pot begins to boil. Once corn is cooked, rinse it in cold water to stop the cooking process and to keep the gorgeous yellow color vibrant.
Drain and rinse the can of black beans. Add beans and corn into a large bowl. Sprinkle kosher salt all over halved tomatoes. Next add the tomatoes and cucumbers to the corn and beans. Add dressing* and gently mix until ingredients are fully covered. Garnish with basil right before serving.
3 TBSP olive oil, 3 TSBP apple cider vinegar, zest of a lime (or 1-2tsp lime juice) whisk together. Add salt if desired.