Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Wednesday, May 27, 2015

Fresh corn salad

This salad is great as a refreshing summer side, or even on its own as a light lunch! Add rice to it for a hearty easy week night meal!


corn - 2-3 cobs, grilled and taken off the husk (you may use frozen corn, steamed and cooled down as well)
1/4 red onion, finely minced
1 small jalapeno pepper, finely minced
1 small garlic clove, finely minced
1 bunch fresh cilantro, finely minced
juice of two limes (fresh is best!)
1/4 cup olive oil
1 small can black beans
salt and pepper

Make the vinaigrette by mixing the red onion, jalapeno, garlic, cilantro, lime juice, and olive oil in a bowl. Add the corn, and the black beans, then add salt and pepper to taste!

all done! So refreshing, and easy! This salad is great to make or bring for a bar be cue, and it hold up for a fairly long time out of the fridge.

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