Corn and Bean Salad

A delicious combination of sweet corn and buttery black turtle beans make this a great salad anytime of the year. The fresh lime adds a bit of citrus and the Serrano pepper a bit of heat in every bite. Topped with fresh herbs and pickled onions, it is a burst of flavor in every bite.

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3 boiled ears of corn
1 can (15 oz) black turtle beans
1 cup chopped red pepper
1 cup chopped yellow pepper
1/2 Serrano pepper, finely chopped
1/2 cup pickled onion
2 basil leaves, finely chopped
1 sprig thyme, leaves removed
1 sprig oregano, leaves removed and chopped
5 to 6 large cherry tomatoes

Ingredients – Dressing
1/8 cup fresh lime juice
1 tablespoon honey
2 teaspoons Kosher salt
1/2 teaspoon garlic powder
Pinch chili powder
1/4 cup olive oil

Bring 6 cups of water to a boil, and once boiling, turn off the heat and drop in the corn ears. Cover and let the corn sit in the boiled water for 10 minutes.

Prepare the dressing while you are waiting for the corn by mixing together all ingredients. Set aside.

Remove the corn from the water and cut off the kernels and place them in a large bowl. Add the peppers and pickled onion. Drain the beans and rinse well under cold running water. Add to the corn mixture. Add the fresh herbs and the tomatoes. Add the prepared dressing and toss until all the ingredients are coated.

Serves 4 to 6.

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