I actually have 2 other recipes queued ahead of this one– but this is summer perfection, and I can’t wait any longer to post it. As I write this, I am having a bowl of it for breakfast. It screams, “serve me at a BBQ!” or “I’m the perfect light summer lunch.”
Alex is a bit hard to impress when it comes to vegetarian meals. Often, when I cook vegetarian, I make a pork chop or small steak to go alongside his, meats I don’t enjoy myself. So when he came home from lunch yesterday and I presented him with this salad, I was expecting some mild resistance, a comment or two about, “where’s the rest?” But nope. Nothing. He loved it.
When you cook for someone all the time, you begin to learn little tricks to get them to enjoy a wide range of meals. For Alex, it’s pretty simple. If I’m not sure he’ll enjoy a salad I’m making, I add a sprinkle of feta, and he’s all over it. On nights when I can’t bring myself to do more than simply steam our vegetables, I sprinkle his with balsamic, and no protestations.
This dish was brought to life for him by the corn, I am sure. That’s another dinner trick I’ve learned about him– It really doesn’t matter what I serve if I serve sweet corn on the cob next to it. I have a feeling that is true of many people, especially kids.
The roasted corn in this salad give it an unexpected sweetness, which contrasts perfectly with the bright citrus and herb dressing.
Perfect for BBQs. Perfect for cool, easy to serve light summer lunches and dinners.
I make a different variation of this salad often for work lunches, and cook a pot of quinoa. Then for lunch, all I have to do is add a bit of quinoa and some of this salad to a container, and I’ve got the perfect high protein, high fiber lunch, that I never get tired of. Add a layer of crunchy romaine leaves, some quinoa, and this salad, and you have a lunch that will impress guests.
- 1 ear of sweet corn
- 3 cups green beans, trimmed and cut into 2 inch pieces
- 1 15-ounce can kidney beans
- 1 15-ounce can white cannellini beans (or white kidney beans)
- 1½ cups cherry tomatoes, halved
- ⅓ cup cilantro, chopped
- ⅓ cup basil, chopped
- ¼ cup + 2 tablespoons lime juice
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- ¼ teaspoon cumin
- sea salt and freshly ground black pepper, to taste (I don't add salt when using salted beans)
- Roast the corn on a bbq or a grill pan inside over medium-high heat for about 5-6 minutes, until hot and lightly charred.
- In a saucepan, boil water. Add chopped green beans, and place the lid on top. Boil for 2-3 minutes, then remove, being careful not to overcook.
- Drain the green beans. If you'd like, place the green beans in a bowl of ice water. I just run cold water over them for a minute, then put them in the fridge to cool.
- In a bowl, add the beans, cherry tomatoes, cooled green beans, and corn cut off the cob.
- Add all the dressing ingredients into the bowl, and mix well. Taste, and season with sea salt and black pepper.
- Add the fresh cilantro and basil right before serving.
**If you're not serving the salad to guests, it's fine to add the herbs ahead of time. The flavor holds well in the salad for 3 days, but they lose their vibrant color.
Other Cooling Summer Salads:
- Summer Veggie Pasta Salad, by Strength and Sunshine
- Speedy 3-Bean Salad, by OhSheGlows
- Chopped Purple Power Salad, by Edible Perspective
- Light Asian Noodle Salad, by Hip Foodie Mom
- Artichoke Millet Power Salad, by Vitamin Sunshine