• Jennifer Coatanroch

Summer Corn and Vegetable Salad

Updated: Jul 29, 2019

Vegan, gluten free, nut free, refined sugar free


I LOVE corn salad. Any variation. I had my first corn salad while staying at a friend’s beach house about 9 years ago. It was one of those amazing dinner parties where I thought about the food and company for weeks following.


While we were all relaxing at the beach, my friend was back at the house preparing our feast. And while I can’t remember every specific dish, I DO remember that it was all amazing, and the flavors of each and every dish went so well together.


I called my friend a few weeks following to ask if he would share the corn salad recipe (I thought it would be too pushy to ask for every single recipe from that night, lol), and like most good chefs, his reply was: “I don’t have a recipe. I just throw in whatever vegetables and herbs look good from the garden”.


I was totally inspired, and determined, to make my own amazing corn salad. Thanks for the inspiration Rich!




I love this recipe because it is extremely flexible. Literally any vegetable will work. I like to go to the market and make my mind up while I'm there as far as what vegetables look freshest, and what is in season at the time. Play around with the recipe and tailor it to your own families likes and dislikes. Let me know how it turns out!


Optional add-in ideas: green beans, radish, olives, or roasted red pepper

Make it a meal: Serve over a bed of spinach, and add crumbled feta cheese

Serve as a side dish with fish tacos

Serve with potato salad to round out a BBQ



Bon Appetit!



Servings: 10-12 as a side dish


Ingredients:

  • 15 oz. can black beans, drained and rinsed

  • 5 ears corn, shucked and cooked, or 4 cups frozen corn, cooked

  • 1 orange bell pepper, chopped

  • ½ cup chopped seedless cucumber (about 1/2 large cucumber)

  • ½ red onion, diced

  • 1 med-large zucchini, chopped

  • 1 small yellow squash, chopped

  • 1 cup cherry tomatoes, cut in half

  • ¼ cup fresh basil (about 4 large leaves), chopped (1/4 cup fresh cilantro works too!)

  • 1 or 2 avocado’s, diced

Vinaigrette:

  • 1/4 cup red wine vinegar

  • ½ lime, juiced

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon smoked paprika

  • Salt and pepper to taste


Directions:


  • In a large bowl, whisk together the red wine vinegar, lime juice, oil, paprika, salt and pepper.

  • Add the remaining ingredients, minus the avocado, and mix well.

  • Refrigerate at least 20 minutes, but best if flavors are left to marinate longer. I usually prepare it the night before.

  • Add the diced avocado right before serving. Serve cold.

Bon Appetit!!



Nutrition label with 1 medium avocado:

Servings 11.0

Amount Per Serving:

Calories 149

Total Fat 7 g


Saturated Fat 1 g


Monounsaturated Fat 4 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 0 mg


Sodium 120 mg


Potassium 380 mg

Total Carbohydrate 20 g

Dietary Fiber 5 g

Sugars 4 g


Protein 5 g

Vitamin A 13 %

Vitamin C 52 %

Calcium 4 %

Iron 8 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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