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Summer Corn Salsa

Corn-Salsa

Reconnect with the rhythms of nature while sweet corn is plentiful. The ingredients in this recipe are exquisitely simple yet the affinity of flavors in the dressing yield a result that has people asking for this recipe over and over again. Use local honey to make the dressing just a bit sweet; here are three ways you can serve the recipe:

1. Salsa: serve with whole grain corn chips or baked pita chips for a chunky “salsa”
2. Salad: serve it over baby spinach and arugula or lettuce
3. Fill up a wrap and bring it for lunch

Main Ingredients:
1/2 lb Black Beans (about 1/2 a package rinsed and soaked overnight, or use a 1 can, rinsed well)
4-6 Ears of Corn (or about 1 lb bagged corn)
3 or 4 stalks of celery, cleaned, peeled and chopped

Dressing Ingredients:
3-4 Tbsp. First Pressed Olive Oil
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
1/4 Cup Good Balsamic Vinegar
2 Tbsp. White Wine or Champagne Vinegar
2 Tbsp. Freshly Chopped Basil (or about 1 Tbsp. dry)
1 Tbsp. Freshly Chopped Oregano (or about 1 tsp. dry)
Salt & Freshly Ground Black Pepper to taste

For best results, emulsify the dressing ingredients using an immersion blender. The longer this “salad” marinates in the fridge, the better it tastes!

Many thanks to John Bieber, Editor of the Wyomissing Neighbors Magazine for including the recipe in the July, 2016 issue! Click here for a printable copy!

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