The scorching days of summer are in full swing, and the last thing anyone wants to do is turn on the oven.
Salads and bbq to the rescue! Outdoor cooking and raw fruits & vegetables (and maybe a cocktail in tow) are summer essentials. The best way to beat the heat.
I’ve really been digging fresh corn.
Like, raw. You don’t even need to cook it! If it’s freshly picked and peak-season, it has a sweet flavor with a crunchy bite that adds great texture to salads, like this one.
This side salad is awesome.
It can even double as a salsa!
It features fresh white corn, sweet red bell pepper, creamy black beans, fresh cilantro, and minced red onion, drizzled with fresh lime juice and olive oil.
It’s REALLY freaking easy.
Like literally just chop everything up and toss together in a bowl. No cooking involved. No hot kitchen needed.
It’s great as a side salad to grilled chicken or skirt steak. It’s also super easy to add to a DIY taco buffet. Simply grab a corn tortilla, fill with grilled steak, top with a generous spoon of this corn/bean mixture and some fresh avocado & go HAM.
We repurposed ours the next day in breakfast burritos, and even used it in Mexican bowls with beans, rice, and sofrito. The sky’s the limit!
Try bringing it to your next summer potluck and watch it disappear.
Corn and Black Bean Summer Salad
Serves 8 as a side
- 3 ears white corn, kernels cut off
- 1 red bell pepper, diced
- 1 15-oz can black beans, rinsed and drained
- 1/4 cup minced red onion
- 1/4 cup minced cilantro
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Place everything in a large bowl and toss to combine. Enjoy!