Sunday, March 21, 2010

Summer Corn Salad

I know, its not summer yet.....only the second day of spring but it sure feels like a summer day today! This salad is my adaptation from a number of recipes and I constantly change it around depending on my mood and ingredient availability.

Juice of one lime
1 t lime zest
2 T vegetable oil
1 t honey
1 t kosher salt
Freshly ground black pepper - generous amount
1/2 t either ground chili powder or ground cumin
2 cups of white corn (either taken from the cob or canned/frozen-defrosted)*
1 can of black beans, rinsed and drained
1 red bell pepper, small dice
1 small tomato, diced
1 avocado, small diced
1/4 of a red onion, finely diced
1/2 jalapeno pepper, seeded and minced
Generous handful of chopped fresh cilantro

In large bowl whisk together juice of lime, zest, oil, honey, salt, pepper and chili/or cumin powder. Stir in remaining ingredients and cover and refrigerate for at least an hour for flavors to blend. Adjust seasonings to taste.

I like to serve this room-temperature.

Serves 8.

*If using fresh corn cook prior to removing kernels. Today I used frozen white corn and popped two cups in the microwave with a little bit of water and then let it cool down.

1 comment:

  1. Hilary,
    This salad looks good, and summery.....great salad for a summer barbecue. Thanks for sharing. :-)My family will love this as my daughter adores any kind of salad.