Summer brings upon the best local fresh foods you can find! Of course, corn & tomatoes top the list for in-season produce at least in Jersey this time of year. I will admit, I am not a huge corn lover but it does hold some healthy nutrients. Corn has several health benefits. Because of the high fiber content, it can aid digestion. It also contains valuable B vitamins, which are important to your overall health. Corn also provides our bodies with essential minerals such as zinc, magnesium, copper, iron, and manganese. So let’s shuck some corn!
First, let’s be honest, there was no corn shucking going on in this recipe. I purchased frozen sweet corn to save time LOL! I love my frozen veggies as they are great time-saving meal preppers. However, feel free to shuck your corn, roast, and then gently scrape the corn off the cob with a sharp knife.
Next, I sliced cherry tomatoes and sauteed them until I could burst them open (so satisfying!)
Caramelized a red onion (option to keep it raw), and opened a can of cannellini beans. Yup, that’s about it. I used lemon olive oil, salt, pepper, and sprinkled fresh parsley & basil from my garden for the dressing.
To me, this is a crowd-pleaser for all dietary types. Either as a side dish or add chicken or shrimp and make it the main dish. Also, feel free to switch up the veggies and beans – keep everything raw or sautee as I did. Oh, and it refrigerated well for leftover – you’re welcome!
Summery Corn & Tomato Salad
Ingredients
- 1 pint cherry tomatoes, sliced
- 1.5 cups corn
- 1 red onion – chopped
- 1 can white beans
- 1 tbsp oilve oil
- 2 tbsp lemon olive oil (or just add 1 tbsp lemon juice to 2 tbsp olive oil)
- salt & pepper to taste
- 1 tbsp fresh parsley (or 1 tsp dried)
- 1 tbsp fresh basil (or 1 tsp dried)
Instructions
- Heat 1 tbsp olive oil over medium heat. Add sliced tomatoes and sautee until soft enough to press with back of spoon.
- Remove tomatoes, add in chopped onion to same pan (no need to clean) sautee until soft and carmelized – this takes a few minutes. Keep watching not to burn.
- While onion is cooking, heat up corn as directed on package or if using fresh corn after grilling run knife down the cob to extract kernals.
- Open, drain and rinse beans
- Add all ingredients to a large bowl. Drizzle with 2 tbsp lemon olive oil and seasonings. Mix well and serve!
- Can be refrigerated for 3 days.
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