Sweet and Crunchy Summer Corn Salad

Mary Anne here. This is actually the first in a series of what Mariel and I call “dueling dishes.” Awhile back, Mariel created her own version of Bean and Corn Salad and it’s truly a winner both in form and flavor. My recipe is somewhat different and so in our very first recipe duel, I offer you my spin on this summer favorite!

When I first created this recipe, I used Raspberry Vinegar in the dressing. To be fair, I love Raspberry Vinegar in dressings and marinades, but it’s costly and truly an extravagance as its subtle fruity flavor simply isn’t worth spending the extra bucks. For this rendition I opted to try Cider Vinegar and am quite pleased with the results. Incorporate whatever your personal favorite is – this salad will stand up well to a hearty Balsamic or even the somewhat acidic Red Wine variety.

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Summer Corn Salad
Serves 6-7

Ingredients for the Dressing:
1 cup Extra-Virgin olive oil – stock
1/3 cup cider vinegar – stock
3 Tablespoons honey – stock

Salad Ingredients:
3 cups of corn (if using canned corn, rinse and drain well) – $1.34
1-15 ½ can black beans, rinsed and well-drained – $0.89
1 red bell pepper, chopped – $0.50
1 cup Bermuda onion, finely chopped – $0.83
1 medium Jalapeno pepper – $0.12
3 Tablespoons cilantro, chopped fine and set aside- $0.99
2 Bunches fresh arugula, tough stems removed and torn into bite-size pieces (optional) – $1.49 Note: Wash thoroughly under cold running water to remove every trace of sand
Grand Total Assuming Stocked Pantry: $6.16
Per Serving: $0.77

1. Prepare the dressing by whisking the components until well blended. Set aside.

2. In a medium size bowl, combine the black beans, corn, red pepper, onion, and Jalapeno.

3. Toss with ¾ of the prepared dressing. Note: If preparing the day before, cover with plastic and refrigerate.

4. Before serving, bring back to room temperature. Add the cilantro, combining thoroughly.

5. Line a platter or individual plates with the arugula leaves. Using a slotted spoon, scoop the Corn Salad onto the center of the greens and drizzle the remaining dressing over the salad.

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