Summer Salad
When you think summer produce, think tomatoes, cucumbers, corn, and think about this salad.
Ingredients
- 2 cups cooked black beans or 1 can of rinsed black beans
- 3-4 ears fresh corn, shucked rinse well
- 1-2 english cucumber or 4-5 small pickling cucumbers
- 2 tomatoes diced or use carton tomatoes (chopped)
- 1 juice of lime
- 1/4 tsp pink salt and cracked black pepper more to taste
- drizzle honey optional
Instructions
- Wash vegetables.
- Chop and prep vegetables.
- Rinse either cooked or canned black beans before adding into the salad.
- Cut out some of the juice and seeds if using large garden tomatoes.
- Toss everything together in a large bowl.
- Squeeze half a lime.
- Add 1/4 teaspoon of salt and a dash of pepper.
- Toss ingredients, squeeze the remaining half of the lime, toss again.
- Taste test and add any additional salt/pepper as needed.
- Store in fridge, and toss once more before serving.
- Served with lime wedge and a drizzle of honey if desired.
Notes
Shucking fresh corn in season is worth the effort! I would not make with canned or frozen corn, just omit or sub with another seasonal veggie if it’s not an option. Look up a youtube video if you need tips on shucking corn. Remove as much of the cornsilk as possible before shucking. You will need a very sharp knife and a strainer. Shuck the corn right into the strainer and rinse, removing the remaining silk strings. Black beans are probably one of my top favorite foods. I prefer English or small pickling cucumbers because they do not have the large seed centers. If using regular cucumbers, I would peel and deseed them first. Fresh summer tomatoes are divine, and I will probably eat them in heaven on white bread with fresh mayo throughout eternity. For this salad, they are equally eloquent.
Store for 2-3 days in airtight container in the fridge, and holds up well when made in advance. Great as a side dish or for lunch.