Summer Corn Salad

Friday, August 31st, 2018

The last time we grilled on our tiny outdoor grill, we made (white) corn on the cob and had one left over. Rather than reheat it, I turned it into a salad by cutting all the kernels off and adding whatever veggies I had on hand. So this is a “Cooking by the Strings of Your Apron” recipe, since you can use whatever veggies you have handy or prefer over mine.

Utensils: Grill (outdoors or a grill pan indoors), tongs, cutting board and knife, bowl for missing, bowl for serving
Prep Time: 20 minutes
Cooking Time: 10 minutes for corn (May vary depending on how crisp you want the corn)
Categories: Vegan, Gluten Free, No Sugar Added

Ingredients

one-two ears of fresh (non-GMO) corn, grilled
1 cup artichoke hearts (in jars or BPA-free cans, or frozen and thawed*)
1/2 cup black beans or garbanzo beans, cooked+ (optional)
4-6 slices of leek
one dill pickle (I use Bubbie’s brand), sliced
salt & pepper to taste (If you are avoiding salt, try garlic powder.)
1/4 cup olive oil
parsley or cilantro, chopped

* I used organic, frozen artichoke hearts instead of canned or jarred
+I usually soak and cook my own beans, but this was a last-minute idea, so I used Jack’s Quality Beans in a renewable paper carton. I plan to Google them to find out more info.

Directions

Cut grilled kernels into a bowl. Add all the other ingredients (or substitute your own) and toss with olive oil, salt and pepper. Toss well and place in a serving bowl. Cover and refrigerate until ready to serve.

Serves 2-4, depending on how many ears of corn you use and whether you serve this as a main dish or a side dish. (Black beans or garbanzos are good protein additions.)

ENJOY! Corn seems especially good near the end of summer.

 

 

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