Southwest Corn Salad

I am sad that summer is starting to wind down even though fall is my favorite season. Tomorrow, the new semester of school starts, so I was busy all weekend preparing for the course, but I did have some time to throw this refreshing salad together to bring to my friend’s barbecue. It’s very easy to make and works well as a side dish or even a full meal. It’s fresh, bright, and colorful, and it’s full of nutrients!

For this dish (serves 6), you will need:

  • 1 large cucumber
  • 10 cherry tomatoes
  • 1 can black beans
  • 2 ears cooked or grilled corn
  • 1 small red onion
  • 3 cloves of garlic
  • 3 limes
  • 1 jalapeño
  • olive oil
  • salt, pepper, cayenne, cumin, and paprika

*This dish pairs well with cilantro, but I do not like it so I did not add it.

To start, I used a knife to pull the kernels off the corn. I once saw Guy Fieri teach someone on Diners, Drive-Ins, and Dives that you can shave the kernels off by holding the cob upright, and it worked well for me. If you do not have fresh corn, canned will do.

I diced the cucumbers into medium chunks and sliced the tomatoes in half. I drained the black beans and added them to the bowl with diced red onion and jalapeño. I minced the garlic and squeezed all of the limes over the vegetables. I added about 1 tablespoon of olive oil and around 1/4 teaspoon of each of the listed seasonings. After mixing well, I left the dish in the refrigerator to let the flavors meld.

The dish is light, refreshing, and vegan, but it’s also very easy to customize. Next time, I think I might add some zucchini and avocado in. It also would be good with some Tajín and cotija cheese! It’s a great summer dish or something easy to prepare if you don’t feel like cooking. I hope you enjoy!

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