Jul 11

Corn, corn, everywhere…

Jersey corn rocks. Right now, it’s everywhere…and it’s delicious. Which is why sometimes you may get a little carried away when you’re cooking it.

So, the next time you find yourself up to your ears in corn, make this salad.

Fresh Corn & Green Bean Salad
3 ears cooked corn, kernels removed
1 pound green beans, ends trimmed, cooked al dente
2 large spring onions, chopped
5 red potatoes, cooked and peeled, roughly chopped
3 large tomatoes, roughly chopped
2/3 cup extra virgin olive oil
1/2 cup red wine vinegar
Salt and pepper to taste

Combine all vegetables in a large bowl. Toss with oil and vinegar, then season to taste. Serve at room temperature or refrigerate to serve cold.

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3 Responses to Corn, corn, everywhere…

  1. cloriosso says:

    stop cooking till I get there!

  2. Oooh, corn season hasn’t quite gotten out here yet, but I’m so excited for when it does. I love all the fresh veggies in this salad. It looks perfect for summer!

  3. Love jersey corn. This salad looks so wonderful! Such cute serving spoons!

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