Servings: 6 people
Cost: $5
Ingredients
- Corn Salad
- 5 ears of corn shucked and steamed or boiled.
- 1 red pepper cut in small dice
- 1 cup grape or cherry tomatoes halved
- 1/2 cup chopped cilantro or to taste
- 1 can of black beans drained and rinsed
- 1/4 cup chopped red onion
- Lime Vinaigrette
- Fresh lime juice from one lime or to taste
- ¼ cup of white wine vinegar
- ¾ cup of mild tasting olive oil
- 1/8 teaspoon of cayenne pepper
- 1 teaspoon garlic salt
- 1 teaspoon of sugar or honey
- 2 teaspoons of Trader Joe’s chili lime spice mix or 1 teaspoon of chili powder if not available
Instructions
- Instructions
- In small bowl whisk lime juice, honey (or sugar), ground cayenne pepper, garlic salt and chili powder or Trader Joe’s spice. Slowly drizzle in olive oil; whisking continuously.
- Remove corn from cobs (I angle a knife to remove kernels)
- In a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, black beans and red onion. Drizzle with the lime vinaigrette and toss to coat.
Notes
If at all possible use fresh corn. Either white, yellow or bi color corn. I cook corn by putting about two inches of water on the bottom. Once it boils the corn steams. I check it after two minutes (early season corn is more tender and takes less time to cook). Then I cut it right off the cob once it cools.
• In a hurry? Make the lime vinaigrette the day before. You can also use leftover corn.
• Dice and cut your vegetables small. You want all your vegetable to complement the corn.
• In a hurry? Make the lime vinaigrette the day before. You can also use leftover corn.
• Dice and cut your vegetables small. You want all your vegetable to complement the corn.
Tried this recipe?Let us know how it was!