Thursday, August 27, 2015

Late Summer Corn & Bean Salad

Nan & I had a cook-off with this recipe.  Nan always wins best bowl!
This is a simple, easy to prepare salad. Just cut some corn, tomato and parsley, and you are pretty much done. This salad was inspired by our love of beans in summer, but the thought of hot baked beans on a hot summer day doesn't always have appeal. Think lighter and fresh!

A variation on this salad is a suggestion from Nan; use black beans instead of kidney, and cilantro instead of flat-leafed parsley. You have moved from Italy to Mexico for a great new flavor profile!


Whisk together balsamic vinegar & Dijon in a salad bowl. Add Spicy Tomato Oil in a slow drizzle while whisking. Adjust seasoning to taste with salt & pepper.

Add corn, kidney beans and chopped tomatoes. Toss lightly to coat. Add in most of the parsley, reserving some for garnish before serving. Allow to sit in refrigerator for a few hours to meld flavors. Garnish and serve.

Serves six.

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