You are here

Corn Salad

Jyl.Ferris's picture
This fresh corn salad is made with black beans, roasted red peppers, basil and scallions with an orange vinaigrette dressing. This salad can be served with meat, poultry, or as in this case, seafood. Using canned beans is just as good as using dry ones. The difference is that the canned is a little saltier so consider that when seasoning. It's easy to make your own salad dressings. They are fresh and don't use any additives. Watch the videos and see. When you cook for yourself you can Save Money, Eat Healthier, Live Greener and Have Fun!
  Corn 1 Cup (16 tbs)
  Black beans 1 Cup (16 tbs)
  Red peppers 1 Cup (16 tbs), roast
  Scallions 1 Cup (16 tbs)
  Basil 2 Tablespoon, freshly cut
  Olive oil 1 Tablespoon
  Orange juice 1 Tablespoon
  Balsamic vinegar 1 Dash
  Dry mustard 1 Teaspoon

1. Heat a pan of water and add the corn and bring to a boil.
2. The corn should be cooked in 8-10 minutes. Using a fork, prick the corn and if the folk goes through without any effort, the corn is ready.
3. Drain the water and add the cooked corn to a bowl.
4. Add black beans, roasted red peppers, scallions and basil.
5. For the dressing: In another bowl, add olive oil, orange juice, balsamic vinegar and dry mustard and mix.
6. Add the dressing to the salad and toss.

7. Serve the salad as a side dish with your meat.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
Average: 4.2 (3 votes)