Friday, September 23, 2011

Fresh Corn and Bean Salad


"Sex is good, but not as good as fresh, sweet corn."

 ~Garrison Keillor





Happy harvest season! Our corn is ready for picking, and we sure have been enjoying it. Just yesterday with dinner I served my husband an ear of corn I had picked within minutes of cooking. He pronounced it was the best corn he had ever eaten. Juicy and sweet, it is the delicious reward after months of growing.



I have made this salad multiple times this summer. The first time I made it, afterwards I thought, this salad sure makes a lot, I don't know if we'll eat it all (since it's just the two of us.) I was thinking I may have to feed it to the chickens in a few days. Boy was I wrong. The both of us ate it all, in just a few days and enjoyed every bite.



This salad is incredibly fresh tasting and full of veggies. The perfect accompaniment for a burger, or a piece of fish or whatever protein your heart desires. Or heck, just eat it alone. It's full of beans, so it's filling, healthy and vegan too!



The fresh corn flavor is so amazing in this salad. Everyone has their favorite way of cooking corn. Lately mine has been baking it in the oven. The corn flavor stays intact inside their husks and it's super easy (The details are below in the recipe). Thanks Michelle for the tip!

If you don't want to turn on the oven you can always cook it on the stove. In my Dean and Deluca cookbook, they recommend cooking corn in their husks in boiling water. Once the water boils, place unhusked corn in, start timing once it starts boiling again and cook for about 5 minutes. The advantage to cooking corn in the husks is that the silks are easier to remove after cooking. (Wait for it to cool a bit first before removing husks.)





Fresh Corn and Bean Salad

Inspired by this recipe

Ingredients

1/3 cup olive oil

2 tablespoons balsamic vinegar

3 teaspoons ground cumin

4 ears of fresh corn, or about 2 1/2 cups frozen corn

1 -15 1/2-ounce can red kidney beans, rinsed and drained

1- 15 1/2-ounce can black beans, rinsed and drained

3 celery stalks, chopped

1 medium-size red, yellow or orange bell pepper, chopped

1/2 cup (70 g.) chopped white onion

1/2 cup (35 g.) chopped fresh cilantro

1-2 jalapeño chilies, seeded and chopped -optional, depending on the spice level you desire

Directions

If using fresh corn, bake it (husks intact) in a preheated 400 degree Fahrenheit, 200 degrees Celsius, or Gas Mark 6, oven for about 45  minutes. Remove from oven and cool.

Meanwhile, whisk oil, vinegar, and cumin in large bowl to blend. When corn has cooled, cut it off the ears with a knife and add it along with the remaining ingredients to the bowl. Toss it all to coat and season with salt and pepper.

Let stand before eating if possible. An hour, or a few is good so the flavors can meld. Even overnight makes for a nicely flavored salad.

Serves about 8 as a side dish.

5 comments:

Amanda said...

This salad looks delicious, I'll have to try it, I love, love, love, fresh corn.

Sunny said...

Good morning! Thank you for this recipe! I have lots of fresh corn today. Looking forward o making it.

Anonymous said...

Love your photos of this colorful salad. when we eat at King's, we always get corn as a side dish as it is fresh, not canned. Can't wait to taste this lovely concoction but I don't agree with Garrison Keiller's statement.

Muskaan at A2Z Healthy Vegetarian Cuisine said...

The salad looks so refreshing and healthy..would love to dig in...

Cheers
Muskaan
@
A 2 Z

Erin @ EKat's Kitchen said...

This looks wonderful! I adore new salads, and thank you for bringing this to Friday Potluck!