Fiesta Corn Salad

This recipe is inspired (copied) from my father-in-law.  While preparing for a family party at my in-laws, I offered Mom my hand with cooking.   She asked me to prepare Dad's Corn Salad and I was really happy to do it.  I've always loved it and was curious about the makings. To make the salad, I was given a "recipe" that simply said:

1 bag of corn

1 can of beans


1 Jalepeno


1 Red Onion

1 Lime

Clearly, my father-in law is a "pinch!"  I threw it all of the ingredients together, then Dad added his magic touch and it was delicious, as always.  When I got home, I couldn't wait to try it on my own.  I made a few changes.  I left the peas and  jalepeno out because I'm feeding picky little boys and I used roasted corn (confession: I used left-over roasted corn).  I also tossed the salad with an agave lime dressing to give it my own spin.   Dad would approve! 

Heres what you'll need:

  • 8 ears of corn, roasted or boiled, cooled  (or a big bag of frozen kernels, defrosted)
  • 1 can (15 -19 oz) can of beans  (red or black beans) rinsed
  • 1 red onion, chopped
  • 1-2 baby red and orange peppers, sliced (or a red pepper sliced)
  • 1 tomato, seeded and chopped
  • Cilantro, a bunch, chopped

Cut the corn from the ears.  You should have 3-4 cups of kernels. 

In a large bowl, combine corn kernels, beans, chopped onion, sliced peppers, tomato and cilantro.

For the dressing:

  • 1 lime, juice and zest  (plus more limes for garnish)
  • 1 tbsp. agave nectar
  • 2 tbsp. cilantro, chopped plus more for garnish
  • salt & pepper
  • 1/4 cup olive oil 

Toss all ingredients together and garnish with lime and cilantro.

Happy Summer!
xo & a pinch,