Mexican Corn Salad
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Fall seasonal vegetables are still in full swing here in the New York area and, with the warm weather leading up to this week, my family’s garden continues to produce a hefty amount of tomatoes and peppers. This recipe is a great way to use up some of those garden vegetables as well as some farmer’s market corn.

Serves 4-5.

What you’ll need:
1 can black beans
2 scallions, green parts
1 large tomato, diced
2 ears of corn
2 cherry peppers, diced

Dressing:
2/3 cup white balsamic vinegar
1/3 cup extra-virgin olive oil
1 sprig fresh basil
1 tsp garlic
1/2 tsp oregano

Directions:
Roast the corn and the peppers. Put the vegetables in a large bowl and cut the corn off the cob. Add in the corn. Mix the ingredients for the dressing together in a separate bowl. Pour the dressing over the vegetables and stir. Let marinade for at least 1-2 hours before serving.

Serve over a bed of lettuce as a side dish.

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