I love fresh vegetables, they can elevate a dish just with the vibrant colors themselves! Combine a few veggies together to make a summer salad…and I’m in heaven!

As I’ve said lately, I have been spending more time at the Meat Market. It has been very beneficial to our dinners, as now I am inspired first hand by the dishes that all of our customers are making with their purchases.

A special customer gave me the following recipe for a yummy fresh corn salad, and I have become hooked on it!

So have The Butcher and our boys. The great thing is that this corn salad can be served warm or cold…so delicious!

You will find a printable recipe here   Corn and Black Bean Salad

You will need:
8 ears of fresh corn (kernels cut from the cob)
1 pint of cherry tomatoes; halved
1 15.5 oz can of black beans; rinsed
4 cloves of garlic; chopped
Olive oil
1/4 cup red wine vinegar
Fresh ground salt & pepper

Fresh limes, avocado and feta cheese for serving~

Begin by sautéing the chopped garlic over medium heat in a large skillet, with two tablespoons of olive oil. Add the corn kernels and sauté for about five to seven minutes.

When the corn starts to soften remove from the heat. Let cool.

In a mixing bowl toss the corn, black beans and  cherry tomatoes with red wine vinegar and two tablespoons of olive oil. Season with seven twists each of freshly ground salt and pepper.

Serve immediately or refrigerate to serve later.  Avocado, feta cheese and fresh limes are a great accompaniment.

This salad will be a beautiful addition to your next barbecue!