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!
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 mom — queen 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!
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!
Add the fresh off the cob corn kernels and any chopped vegetables you desire…I prefer classic red bell pepper and succulent summer tomatoes.
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 😉
So undemanding you can whip this up at the drop of a hat…
Here’s your un-recipe, recipe for Summer Corn Salad…
- 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
- In a medium bowl combine beans, corn, and chopped vegetables.
- Add spices, then vinegar and olive oil. Toss liberally. Taste, adjust spices, then add cilantro or parsley, to taste.
- Let sit for at least 30 minutes. Serve and enjoy!
Easy enough for a healthy and nutritious Meatless Monday lunch or dinner! Fiber, protein, and (most important) FLAVOR!
Have a great day!
XO
My mom add lime juice to her version of this recipe and it’s delicious – I definitely recommend it!
Great idea Ali…I’ll be sure to try this next time!
this looks soooooo good!
need to make with your guacamole recipe!!!