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5-Ingredient Southwest Summer Corn Salad

This simple southwest-inspired summer corn salad is a 1-2-3 throw together side dish, salad topper, or snack that highlights this season’s best — CORN! 

Southwest Summer Corn Salad | C it Nutritionally

I’m just dropping in for just a quick Meatless Monday note today…because tomorrow is a BIG {and I mean B.I.G. BIG} day!

My momqueen entertainer — has been making this SIMPLE summer corn salad for BBQs for a while now. It literally takes 5-10 minutes (depending on how many times you’ve made it…and if you use the pre-cut onions from Trader Joe’s), it’s a crowd pleaser, and is so FRESH with summer ingredients!

Southwest Summer Corn Salad | C it Nutritionally

Now, I’m not exactly pushing the side salad limits, but sometimes seeing a documented recipe can be the tiny impetus you need to actually make it happen. Kitchen beginners — this recipe is for YOU

While I intended this to be a quickie post, it turned into more because I learned a life-culinary-lesson…

So I originally wanted to name this recipe a “succotash,” because “summer succotash” sounds ahhhh-mazing. Well, I quickly learned that, formally, a succotash refers to a lima bean-corn salad. Hmmmm…I suppose “Summer Corn Salad” will just have to do! Other suggestions? Leave them below! {Oh, and don’t worry…a succotash recipe is obviously coming soon!} 

Back in the bowl….

I choose to use canned beans, rinsed, out of convenience, but feel free to sort, soak, and boil dried beans for this recipe. Even feel free to switch up the traditional black beans for red kidney beans or black eyed peas, or perhaps a combination of all three!

Southwest Summer Corn Salad | C it Nutritionally

Southwest Summer Corn Salad | C it Nutritionally

Add the fresh off the cob corn kernels and any chopped vegetables you desire…I prefer classic red bell pepper and succulent summer tomatoes.

Southwest Summer Corn Salad | C it Nutritionally

Then spice to taste with salt and pepper, red chili flakes, and perhaps even a dash of cumin.

Top it off with a mixture of red wine vinegar and olive oil. Then add fresh cilantro or parsley for some good looks 😉

Southwest Summer Corn Salad | C it Nutritionally

 

Southwest Summer Corn Salad | C it Nutritionally

So undemanding you can whip this up at the drop of a hat…

Here’s your un-recipe, recipe for Summer Corn Salad…

 

5-Ingredient Southwest Summer Corn Salad
Recipe Type: Salad, Side Dish
Cuisine: Southwest, Mexican, BBQ
Author: Chelsey
Prep time:
Total time:
Serves: 4
Ingredients
  • 1 15 ounce can black beans, drained and rinsed
  • 2 ears corn, husk removed and cut off the cob (out of season you can use canned corn)
  • ¼ cup red onion, chopped
  • ½ bell pepper, chopped (alternatively, try roasted red peppers!)
  • 1 medium tomato, chopped
  • Salt and pepper, to taste
  • Red chili flakes, to taste
  • Small pinch cumin
  • Optional: Cilantro, topped (to taste)
  • 1 1/2 tablespoon high quality olive oil
  • 1 tablespoon red wine vinegar
Instructions
  1. In a medium bowl combine beans, corn, and chopped vegetables.
  2. Add spices, then vinegar and olive oil. Toss liberally. Taste, adjust spices, then add cilantro or parsley, to taste.
  3. Let sit for at least 30 minutes. Serve and enjoy!

Southwest Summer Corn Salad | C it Nutritionally

Easy enough for a healthy and nutritious Meatless Monday lunch or dinner! Fiber, protein, and (most important) FLAVOR!

Have a great day!

XO

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