corn salad recipe

Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

This colorful salad can be a side dish or main dish. I like it as a main dish for hot summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.

The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.

I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.

If you are looking for a new salad idea- you might try adding barley to your next salad.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.

Corn and Black Bean Salad

Corn and Black Bean Salad

This salad was inspired by ingredients I had on hand. I had picked up some beautiful sweet corn the other day. I also had some sweet peppers and home canned black beans. I knew the trio would work well together.

I used fresh corn in this dish. You could use frozen corn, if that was all you had. Fresh corn season is too short around here. I always buy extra corn for freezing. I just blanch the shucked corn for a few minutes  in boiling water, then drop into ice water. Once the corn is cool enough to handle, I cut the corn off the ears. Then I package up the corn and freeze it.

You could also grill corn and cut it off the cob to freeze.

I like to boil the cobs after the corn is cut off, for a corn stock, which I also freeze. The cobs have a lot of flavor.

If using the frozen corn in a salad, you’ll want to drain it after thawing.

So here is the recipe. Pretty simple. You could add some sweet onion, if you like, too.

Corn and Black Bean Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.

Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

This colorful salad can be a side dish or main dish. I like it as a main dish for hot summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.

The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.

I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.

If you are looking for a new salad idea this summer- you might try adding barley to your next salad.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.

Corn and Black Bean Salad

Corn and Black Bean Salad

This salad was inspired by ingredients I had on hand. I had picked up some beautiful sweet corn the other day. I also had some sweet peppers and home canned black beans. I knew the trio would work well together.

I used fresh corn in this dish. You could use frozen corn, if that was all you had. Fresh corn season is too short around here. I always buy extra corn for freezing. I just blanch the shucked corn for a few minutes  in boiling water, then drop into ice water. Once the corn is cool enough to handle, I cut the corn off the ears. Then I package up the corn and freeze it.

You could also grill corn and cut it off the cob to freeze.

I like to boil the cobs after the corn is cut off, for a corn stock, which I also freeze. The cobs have a lot of flavor.

If using the frozen corn in a salad, you’ll want to drain it after thawing.

So here is the recipe. Pretty simple. You could add some sweet onion, if you like, too.

Corn and Black Bean Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.

Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

This colorful salad can be a side dish or main dish. I like it as a main dish for hot summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.

The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.

I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.

If you are looking for a new salad idea this summer- you might try adding barley to your next salad.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.

Corn and Black Bean Salad

Corn and Black Bean Salad

This salad was inspired by ingredients I had on hand. I had picked up some beautiful local sweet corn the other day. I also had some sweet peppers and home canned black beans. I knew the trio would work well together.

I used fresh corn in this dish. You could use frozen corn, if that was all you had. Fresh corn season is too short around here. I always buy extra corn for freezing. I just blanch the shucked corn for a few minutes  in boiling water, then drop into ice water. Once the corn is cool enough to handle, I cut the corn off the ears. Then I package up the corn and freeze it.

You could also grill corn and cut it off the cob to freeze.

I like to boil the cobs after the corn is cut off, for a corn stock, which I also freeze. The cobs have a lot of flavor.

If using the frozen corn in a salad, you’ll want to drain it after thawing.

So here is the recipe. Pretty simple. You could add some sweet onion, if you like, too.

Corn and Black Bean Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.

Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

This colorful salad can be a side dish or main dish. I like it as a main dish for hot summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.

The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.

I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.

If you are looking for a new salad idea this summer- you might try adding barley to your next salad.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.

Corn and Black Bean Salad

Corn and Black Bean Salad

This salad was inspired by ingredients I had on hand. I had picked up some beautiful local sweet corn the other day. I also had some sweet peppers and home canned black beans. I knew the trio would work well together.

I used fresh corn in this dish. You could use frozen corn, if that was all you had. Fresh corn season is too short around here. I always buy extra corn for freezing. I just blanch the shucked corn for a few minutes  in boiling water, then drop into ice water. Once the corn is cool enough to handle, I cut the corn off the ears. Then I package up the corn and freeze it.

You could also grill corn and cut it off the cob to freeze.

I like to boil the cobs after the corn is cut off, for a corn stock, which I also freeze. The cobs have a lot of flavor.

If using the frozen corn in a salad, you’ll want to drain it after thawing.

So here is the recipe. Pretty simple. You could add some sweet onion, if you like, too.

Corn and Black Bean Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.

Corn Salad with Mustard Dressing

Corn Salad with Mustard Dressing

Corn Salad with Mustard Dressing

I had some beautiful local sweet corn and wanted to make a salad with it. It was a really hot day and the thought of a salad was very appealing. I started by just boiling the corn and cutting it off the cob once cooled down. It would be great using roasted corn, too. I had some sweet orange peppers so I added them to the corn for color and crunch. The dressing was really simple, a mix of olive oil, apple cider vinegar, lots of whole grain mustard, a little sugar, a little mayo, hot sauce and salt. I knew I should have written it down, but here is the recipe as close as I can remember to the amounts.

 

Corn Salad With Mustard Dressing

8 ears of corn, cooked, cooled and cut off the cob

1 cup chopped sweet pepper

1/2 c. apple cider vinegar

1/4 c. whole grain mustard- probably more- I used 2 big spoonfuls

1/4 c. olive oil

1/4 c. mayo

1/4 c. sugar

healthy dash of hot sauce

healthy dash of salt

Combine corn and peppers in a bowl. In a container with a tight fitting lid combine remaining ingredients and shake well to combine. Adjust seasonings and pour over the corn mixture. Stir well, cover and chill a couple of hours before serving. Serves 8.

Note: I would have also added some sweet onion, but I knew one of the dinner guests doesn’t like onions much. I think they would be a nice addition to this salad.

Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Continuing with my cooking with lemonade assignment I came up with a simple salad dressing. It’s only 4 ingredients and while I used it on this corn salad it would also be great tossed on a green salad or maybe a potato salad. I am always looking for new salad ideas. This is one I will be making again soon.

 

Corn Salad with Lemonade Mustard Dressing

6 c. cooked corn, off the cob
1 sweet pepper, seeded and chopped
1 small sweet onion, diced
½ c. chopped fresh parsley
1 recipe lemonade mustard dressing- recipe follows

Combine all ingredients in a bowl. Cover and chill at least an hour before serving. Serves 8.

Lemonade Mustard Dressing

½ c. oil
1/3 c. lemonade concentrate, thawed
2 T. whole grain mustard
1 t. hot pepper sauce, or to taste
1 t. salt, or to taste
Place all ingredients in a jar and shake to combine. Serve as a salad dressing on mixed greens or with assorted veggies.

 

 

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