Corn Salad with Cilantro & Green Onion

August is a great time of year to start experimeting with different corn recipes. I came across this recipe (on Pinterest of course), and it looks really simple and yummy for the upcoming fall season.

Thanks to Julie du Pont from weekendtable.com for posting this recipe. I'll definitely be trying this one out on the family. It's been a challenge getting my two girls to comsume any vegetables on a daily basis. Usually corn is the main choice of vegetable that ends up on their dinner plates, because I know at least they will eat it!

I'd like to start trying more vegetable choices. Maybe carrots?

Corn Salad with Cilantro and Green Onions

Author: Julie du Pont

Recipe type: Side

Prep time:  15 mins

Cook time:  3 mins

Total time:  18 mins

Serves: 8

 

Ingredients

• 6 ears of white corn
• 2 tbsp chopped cilantro
• 2 tbsp chopped green onion
• 1 can of hearts of palm, chopped
• 1 can of black beans, rinsed and drained
• 3 tbsp grapeseed oil
• 1 tbsp lime juice (juice of one lime)
• 1 tbsp red wine vingar
• Salt and pepper to taste
• pinch of cayenne

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Instructions

1. Husk corn.
2. Heat a large pot of salted water to boil. Add corn for 3 minutes — no more.
3. Remove from heat. Once killed, use knife to remove kernels from corn and place in large salad bowl.
4. Chop the cilantro, green onion, and hearts of palm and add to salad bowl.
5. Rinse and drain beans and add to the bowl.
6. Whisk together the grapeseed oil, lime juice, vinegar, salt, pepper and cayenne. Add to salad ingredients and chill overnight