Grilled Corn and Green Bean Salad
I’ve made this corn salad many times — changing the veggies depending on what I have on hand. Also, I love the way it tastes with corn that’s been grilled, but if I have leftover steamed corn I use that and occasionally make the salad with defrosted frozen corn kernels.
Other changes: asparagus for the green beans, cherry tomatoes for large tomato, scallion for the red onion. Don’t like spicy food? You can leave out the chili pepper.
Have it your way:
Grilled Corn and Green Bean Salad
3 cups grilled corn kernels (from 2 large grilled ears of corn)
1 cup cut up cooked green beans
1 cup cut up tomatoes
1 avocado, peeled and diced
1/4 chopped red onion
1 small chili pepper, deseeded and chopped
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/4 cup chopped fresh basil
salt and freshly ground black pepper to taste
Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper.
Makes 6 servings