Corn off the cob is seared in a pan in this cool, fresh summer salad. It can be assembled in 15 minutes and with its mix of hot and cold vegetables it is sure to please for a nice bright lunch on a warm summer day.
15 Minute Fiesta Corn Salad
Serves 2 as a main dish or 4 as a side dish
2 ears of corn, husked and rinsed
1 large onion, chopped
1 jalapeño pepper, seeds removed and minced
1/2 cup grape tomatoes, halved
1/2 of a green pepper, diced
1 can black beans, rinsed and drained (about 1 1/2 cups)
Juice of a lime (about 2-3 tablespoons)
1/4 cup fresh cilantro, snipped or chopped (see Note)
Slice kernels off of the ears of corn. Heat a large skillet over medium and cook the corn, onions and jalapeños until lightly browned - about 7 minutes. Place tomatoes, green pepper, black beans and lime juice in a medium sized bowl. When corn mixture is done add to the bowl. Toss to combine. Add cilantro and stir to combine. Serve immediately.
Note: Herb shears are a wonderful kitchen utensil to have to cut fresh herbs without bruising them. The herbs will maintain their attractive appearance and you will have evenly sized pieces.
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