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Corn and Bean Salad

Side, Summer salad, Fresh corn, Local vegetables
Author: Lauren Kelly

Ingredients

  • 3 medium ears of fresh corn on the cob
  • 1 can organic small white beans BPA free rinsed and drained
  • 1 cup organic grape tomatoes sliced in half
  • ½ cup red onion
  • 1 poblano pepper grilled
  • 3 tablespoons raw apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup fresh basil leaves torn

Instructions

  • Grill the corn on the cob and poblano pepper on a hot grill. Let cool.
  • Slice kernels off cobs and slice pepper into small pieces.
  • Place in medium size bowl.
  • Add beans, tomatoes, onion, vinegar, oil, salt and pepper and mix well.
  • You can refrigerate or serve immediately. Add fresh basil right before serving.