Summer Corn Salads

Mexican_Corn_Salad.jpg

I love corn salads in the summer. Corn is so easy to boil or grill, but there is something about the colorful confetti of salad in the summer that makes it fun to prepare. Here are two of my favorites:

Sweet Corn & Pepper Salad

4 ears corn, cooked and cut from ears

1 red bell pepper, chopped

1 red onion, chopped

1 cucumber, peeled and chopped

2 tablespoons white balsamic vinegar

1 tablespoon olive oil

1 tablespoon honey

Salt & Pepper to taste

Directions: Toss ingredients well and chill before serving.

Black Bean corn saladBlack Bean & Corn Salad

Ingredients

  • 1 can, 14 ounces, black beans, rinsed and drained
  • 4 ears corn, cooked and chopped from ears
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin
  • 1 lime, juiced
  • ½ cup finely chopped cilantro
  • 2 tablespoons vegetable or olive oil
  • Salt and pepper
  • 1 Avocado chopped

Directions: Combine all ingredients except avocado in a bowl. Flavor is better if you let this recipe rest for awhile in the refrigerator. Add the avocado just before service. Enjoy!

 

 

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About Rachel

Owner @ Brown Box Organics.
This entry was posted in Avocado, Beans, Corn, Cucumber, Onion, Peppers and tagged , , . Bookmark the permalink.

One Response to Summer Corn Salads

  1. Pingback: Brown Box Style Italian Salad | SOIL

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