Corn Salad is bursting with summer goodness with fresh corn, cherry tomatoes, black beans, and feta cheese in a homemade lime vinaigrette.
Ingredients
Salad Ingredients:
5EarsCornShucked
1CupCherry TomatoesHalved
1CupBlack BeansFrom a Can, Drained and Rinsed
1CupFeta CheeseCrumbled
½CupRed OnionFinely Diced
Lime Dressing Ingredients:
3TablespoonsFresh Lime Juice
3TablespoonsOlive Oil
1TeaspoonHoney
½TeaspoonFine Sea Salt
½TeaspoonFreshly Ground Black Pepper
Garnish:
¼CupFresh HerbsUse Leaves of Basil, Cilantro, or Flat Parsley that are Torn or Whole
Instructions
Blanch the Corn. Bring a large pot of water to a rapid boil. Add the ears of corn and cook for 6 minutes. Drain the ears and add them to cold water with ice to stop the cooking.
5 Ears Corn
Cut the Corn. Use a sharp knife and a cutting board to cut the kernels from the corn cobs. For the prettiest look, cut some kernels into wide strips and separate some.
Prepare Tomatoes & Onion. While the corn is cooking, cut the cherry tomatoes in half, and finely dice the red onion.
1 Cup Cherry Tomatoes, ½ Cup Red Onion
Combine Salad Ingredients. In a large bowl add the corn kernels, halved cherry tomatoes, black beans, red onion, and feta cheese. Gently mix and fold with a silicone spatula and set aside.
1 Cup Black Beans, 1 Cup Feta Cheese
Make the Lime Dressing. To a small jar add fresh lime juice, olive oil, honey, sea salt, and black pepper. Cover with a lid and shake the dressing vigorously.
3 Tablespoons Fresh Lime Juice, 3 Tablespoons Olive Oil, 1 Teaspoon Honey, ½ Teaspoon Fine Sea Salt, ½ Teaspoon Freshly Ground Black Pepper
Dress the Salad. Pour the dressing over the salad ingredients and gently fold to evenly combine everything. Refrigerate the salad in a sealed container for at least 2 hours before serving.
Garnish and Serve. Garnish the corn salad with fresh herbs. Serve and Enjoy!
¼ Cup Fresh Herbs
Notes
My Top Tips♡ Make the Salad in Advance. Although this corn salad is delicious, made just a couple of hours before serving, it is even better a day after making it.♡ Make the Vinaigrette in Advance. You can also make the vinaigrette the day before mixing the corn salad.Substitutions& VariationsHere are some more ideas to change up a fresh corn salad:Grill the Corn. Instead of blanching the corn, grill it for a smoky flavor.Use Frozen Corn Kernels. Instead of fresh ears of corn, you can use frozen corn that has been cooked, drained, and cooled.Substitute Mozzarella Pearls. If feta is not available, or not to your liking, mozzarella pearls are delicious too.Substitute Queso Fresco. Instead of feta cheese, you can use queso fresco which is also creamy.Add Avocado. Add 1 cup of diced avocado. To make a corn salad with avocado, gently toss the avocado with the lime vinaigrette before adding both to the salad.Use a Bottled Plain Vinaigrette. Just add a squeeze of lime juice to any plain vinaigrette to use up what you have on hand and/or to save time.Make-Ahead & StorageFor the best flavor make this salad at least 2 hours before serving. Store it in a sealed refrigerator container for up to 5 days.If you choose to add avocado, be sure to add it just before serving to keep it bright and green.