This recipe is one of the best ways to combine some of my favorite summer flavors! Fresh ingredients yield the tastiest food, and corn and tomatoes don’t get any fresher than in mid to late summer! My mom and I drove down the street and picked up some awesome sweet corn that was picked fresh just this morning. And the tomatoes came straight from my dad’s phenomenal garden. It doesn’t get much better than that.
As always, when I create a recipe, one of the things I consider is versatility. It has to be something that I can use many different ways because I will totally get sick of eating something the same way every time (that’s how leftovers end up in the trash). Today, I was in the mood for a snacky appetizer type dish, so I cut up some zucchini and summer squash rounds and topped them off with the salad. But then I ate a bowl of the corn and bean mixture by the spoonful straight out of the bowl. Another amazing way to eat this would be in some lettuce cups. You could call it a southwestern lettuce wrap. Delicious. As always, I encourage you to be creative and adapt the recipe to what suits you!
Ingredients for the Salad:
- 3 ears of sweet corn
- 1 can of black beans, drained and rinsed. This is the kind I use. They’re organic and BPA free.
- 1 cup of cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small zucchini
- 1 small summer squash
Ingredients for the Vinaigrette
- Juice of 2 limes
- 3 tbsp extra virgin olive oil
- 2 cloves of garlic, grated
- 1 tbsp raw honey, barely melted
- sea salt and pepper to taste
- Take the corn off of the cob. I’ve shown you my easy method for corn removal below. All you do is put a small mixing bowl upside down inside a larger mixing bowl and stand the ear up on its’ end on top of the small mixing bowl. Run your knife down the cob, making sure to get all of the corn off. It will fall right into the bowl. Easy peasy.
- Combine the corn, black beans, tomatoes, onions and cilantro in a large mixing bowl.
- In a small mixing bowl, combine the ingredients for the vinaigrette and whisk until well incorporated.
- Pour the vinaigrette over the salad and mix everything up to distribute evenly.
- You can eat this immediately, but it’s even better if you refrigerate it for about 15 minutes before you serve it.
- Slice the zucchini and summer squash into rounds, about 1/4 of an inch thick.
- Spoon some of the salad on top of the rounds. The vinaigrette will soak into the zucchini and squash and season it!
- Garnish with an extra sprig of cilantro.
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