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Easy Corn Salad

We went to the farmers’ market today. I came home with some ingredients for an easy corn salad. It’s my ode to the last of the summer produce.

Easy Corn Salad

It’s the end of September, and we headed down to enjoy the last of the farmers’ market today. I know it’s coming to an end soon, and it was fun to walk around and see what produce is available from our local area.

I didn’t have anything in particular in mind to make… uh, kinda. Then I saw these gorgeous purple heirloom beans. That’s just “foodie” talk for an “old kind of bean that you won’t find at your typical supermarket”. The cheerful gal in stall I bought them from said they were best raw, and would keep their purple color if I didn’t cook them. Aren’t they pretty?

Easy Corn Salad Ingredients

I also came across some gorgeous corn, and it reminded me of a salad I made years ago. Of course, I couldn’t find that recipe (that would be too easy) in my phone. (I seriously need to save recipes when I use them.) As we strolled around, I just kept thinking of languishing veggies I had at home, and those I found at the market I could put together that might make a nice salad. So I kept building this easy salad in my head.

Corn Tomato Salad

I hesitate to call this a recipe, because I just made it up and added a little bit of this and that to it. Consider it a guideline, taste as you go along, and read the notes for some tips if you can’t find what I have here. I promise this salad is easy, fast, fresh and darned tasty! It’s going to go great with a roast chicken for dinner tonight.

Easy Corn Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 8
Ingredients
  • Corn on the cob
  • Red bell pepper
  • Green beans
  • Red onion
  • Cherry tomatoes
  • Herbs - basil, parsley and chives
  • Extra virgin olive oil
  • Red wine vinegar
  • Salt and pepper
Instructions
  1. Boil the peeled corn on the cob for 3 minutes, until tender. Put in ice water to stop the cooking. Cut the kernels off the cob, and put in a large mixing bowl.
  2. Cut tomatoes in half and squeeze to remove pulp and seeds. Chop into bite-sized pieces.
  3. Chop the bell pepper, beans, onion and herbs and add to the corn.
  4. Drizzle the salad with olive oil and a little vinegar.
  5. Mix well and season to taste with salt and pepper.
Notes
Chop all the ingredients in approximately the same size. This makes it easier to eat.

Don't have one of the ingredients? Use these instead:

Red onion = scallions or a white onion, celery

Cherry tomatoes = any tomato

Basil, chives and parsley = one or two of them, or something else like thyme, cilantro, dill or pesto

Olive oil = another flavored oil

Red wine vinegar = white wine vinegar

 

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