Author Notes
Made after a trip to our local farmers market - fresh & fab salad. You can add chicken or shrimp to make this a main dish! - wnavery —wnavery
Test Kitchen Notes
So many wonderful flavors! The spicy jalapeno is balanced out well with the sweet corn and the honey. The vinaigrette and the cilantro make this a great cold salad, perfect for summer. I opted not to blanch the corn and it added an additional crispness. We really enjoyed this dish and will make it a regular part of our summer menus. – nannydeb —The Editors
Ingredients
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2 cups
butter beans, cooked (or drained if canned)
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3 cups
fresh corn, taken off the cob & blanched
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1 cup
cherry tomatoes, cut in half & seeded
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1/2 cup
red bell pepper, diced
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1/2 cup
red onion, diced
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2
jalapenos, seeded & diced
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4
green onions, diced
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2 tablespoons
cider vinegar
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1 teaspoon
dijon mustard
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1 teaspoon
honey
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1
garlic clove, minced
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3 tablespoons
olive oil
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1 tablespoon
lemon juice
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1 tablespoon
lemon zest
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dash
hot sauce
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1/4 cup
cilantro, minced
Directions
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Combine beans, corn, tomatoes, red bell pepper, red onion, jalapenos & green onions in a salad bowl.
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In a separate bowl whisk together cider vinegar, mustard, honey, garlic, olive oil, lemon juice, lemon zest, hot sauce & cilantro.
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Pour dressing over salad & toss until coated.
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Add salt & pepper to taste then serve.
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