This delicious Summer Salad can be made with Fresh Corn when in season or with frozen or canned corn if you don't have fresh available. It is perfect for your Summer Poolside Potlucks.
The Improve Cooking Challenge this month is Summer Salads.....
I am happy to join in this event because we eat a LOT of salads during the summer months. Often as a Main Course but also as sides and dishes to take when invited to potlucks and picnics. I am always on the lookout for new ideas. Let's see what salads the others have brought today.......
- Corn and Black Bean Salad From A Day in the Life on the Farm
- Couscous Salad with Gouda & Fresh Cherries From Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Couscous Veggie Salad From Sneha's Recipe
- Grilled Nectarine and Feta Salad From Magical Ingredients
I have been waiting over a year to share this recipe with you. It was one of the dishes that I served at our youngest daughter's 18th birthday. She turned 19 last month!!
I have so many recipes and so little time. We eat every single day and I am constantly trying new recipes. This makes my family and (I hope) my readers very happy. It also fills up my archives because I just don't have enough days for all the recipes so I am always happy when an event comes along that gives me a reason to publish them.
I love corn salads in the summer using fresh picked corn that I have blanched and removed from the cob but I also have been know to "cheat" and use frozen or canned corn too. Either way if you love sweet corn you might want to also try Avocado and Corn Salad, Cucumber Corn and Tomato Salad, Green Bean and Corn Salad, or Grilled Corn Salad.
Corn and Black Bean Salad
- 1 (15 oz) can black beans, rinsed and drained
- 2-3 ears of corn
- 1 avocado, diced
- 1 jalapeno, seeded and stemmed, minced
- 1 pt. grape tomatoes, halved
- 1/2 small red onion, diced
- juice of 1 lime
- 2 T. olive oil
- 2 t. honey
- 1 clove garlic, minced
- salt and pepper, to taste
- 1/2 t. cumin
- 4 oz. crumbled queso blanco or cotija cheese
- Bring a large pot of water to a boil. Add the corn and cook for about 3 minutes. Remove from the hot water and immediately submerge in ice water. Remove the corn kernels from the cob and place into a large bowl.
- Add the beans, jalapeno, onion, avocaoda and cherry tomatoes to the corn.
- Whisk together the lime juice, olive oil, honey, garlic, salt, pepper, and cumin. Pour over the vegetables and toss lightly to mix and coat.
- Sprinkle with the cheese and serve.
Adapted from a recipe found at Delish.