Go Back
Corn and Bean Salad
Side, Summer salad, Fresh corn, Local vegetables
  • 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
  • 1/2 cup red onion
  • 1 poblano pepper grilled
  • 3 tablespoons raw apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh basil leaves torn
  1. Grill the corn on the cob and poblano pepper on a hot grill. Let cool.
  2. Slice kernels off cobs and slice pepper into small pieces.
  3. Place in medium size bowl.
  4. Add beans, tomatoes, onion, vinegar, oil, salt and pepper and mix well.
  5. You can refrigerate or serve immediately. Add fresh basil right before serving.