The Shady Porch: Corn Salad...tasty & tangy

7.11.2014

Corn Salad...tasty & tangy

It is the best time of the year for cooking around our house with all of the fresh ingredients coming in from the garden. I love fresh from the garden recipes so much that I even have a Pinterest board dedicated to Garden Harvest Recipes. The Summer Corn Salad recipe I'm sharing today is perfect for fresh from the garden peppers, corn, green onions, and tomatoes. Most of these ingredients are not ready for harvest here yet, but I know some of you are already bringing these items in, so I wanted to share this colorful, flavorful, and healthy recipe with you.

Corn Salad...tasty & tangy


Ingredients:
1 can of beans - kidney, black, pinto, or navy beans
4 cups of corn
3-4 bell peppers - red, yellow, & green - makes the salad pop with color
1 small bunch of green onions
2 tomatoes 
5 T. olive oil
5 T. lime juice
1/4 t. salt
[NOTE - for this batch (as photographed) I experimented by using a can of diced tomatoes with Lime & Cilantro to add those seasonings' flavors. Although the salad was good, some thought the canned tomatoes made the salad seem a little soggy.]

Directions: 
Add the following ingredients to a large salad bowl:
     Drain and rinse 1 large can of kidney beans
     3-4 bell peppers, diced
     4-5 green onions, chopped
     Add 4 cups of whole kernel corn 
     Add 2 tomatoes, diced (While dicing, remove seeds!)
In a separate measuring cup - add 1/4 cup of olive oil and 1/4 cup of lime juice and 1/4 tsp of salt, mix well. Pour over corn salad ingredients and mix well. Refrigerate before serving.

Corn and kidney beans
Corn, kidney beans, diced tomatoes
(see the intro for my take on using fresh tomatoes) and green onions
Trio of diced bell peppers - green, red, and yellow

other garden harvest recipes you might like...
                             Watermelon-Cucumber Salad



I'm sharing at these great party locations - Pint Sized Baker, Memories By The Mile, The Country Cook,
 
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