colorful corn & bean salad

I’m on a veggie kick lately, y’all.

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Summer speaks to me of warm summer nights, porch sitting, fresh produce, and {if I’m being honest} minimal time spent hovering over a hot oven. There’s nothing more unfortunate than spending time in said space when you could be lounging on your porch, dining al fresco, with an easy dinner based off little or no cooking. This is where this salad comes into play.

I’m fortunate in the sense that I have several friends who actually have the time to spend crafting successful gardens, and I am the frequent benefactor of the fruits of their labors. Granted, I dabble in it – albeit slightly with tomatoes/herbs/lettuces, which is better than nothing – but I do not have the knowledge or time to give it the love it needs. Summer after summer, I find myself constantly coming up with new and inventive ways to jazz up the produce I’m blessed to accept.

I’ve played with preserving and jarring pickles, canning my own tomato sauce, and preserving fruits in the form of delicious jams and jellies. But, it’s so hard to not want to eat up each and every bit of produce as soon as we possibly can. So when a bunch of fresh corn, peppers, and jalepenos showed up on my door step, this salad was born.

I’m not even sure if it’s fair to call this a true “recipe” even. I’ve mentioned before that a lot of my summer cooking is spent on a wing and a prayer, and this was one of those. As I was measuring and stirring, I had the hubs write it down for me so I could share it here with y’all. As as I am constantly mentioning, feel free to play around with this! So far, we’ve served it on top of salads, inside of quesadillas, and even just set out as a salsa for dipping in my fresh chips. I think it would make a wonderful topping for fresh cod, or stirred into sauteed veggies. I wouldn’t be surprised if I spooned it on top of a pizza someday…

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Colorful Corn & Bean Salad {original recipe, serves 6-8}

Ingredients:

4 ears fresh corn {hulled of its skin} and trimmed off so only the kernels remain

1 can kidney beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 can diced tomatoes, drained

1 green bell pepper, diced

up to 1 whole jalepeño, seeds removed {if desired} and finely grated

1 tbsp. freshly squeezed lime juice

1 tsp. extra virgin olive oil

2 tsp. cumin

1 tsp. oregano

1 tsp chili powder

1/2 to 1 tsp. cayenne pepper

salt and pepper, to taste

To Prepare:

Add fresh corn into the bottom of a large, wide-mouthed mixing bowl {I like to use my largest stainless steel one). Add in both beans, the tomatoes, and the green peppers. Stir to combine.

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Grate in the fresh jalepeño, and mix well. Drizzle in the olive oil and lime juice, stirring to combine. Set aside for 5 minutes and allow the flavors to merry while we assemble the spice mixture.

Combine all seasonings in a small bowl, making sure to evenly distribute them {we don’t want any clumps of cumin, or hot spots of cayenne}.

Sprinkle evenly over the corn/tomato/bean mixture, and stir well. Store in an airtight container, or several smaller Mason jars {for easy transport and serving}. Salad will keep well in the fridge for several days.

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