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Friday, January 7, 2011

Roasted Corn Salad

A close-up of the final product.

This is a really easy (I mean REALLY EASY) salad recipe, and it is delicious.  I got the recipe from a cookbook I love (you'll see more things from it).  It's called The Trader Joe's Companion and it is by Deana Gunn & Wona Miniati.

This recipe is nice and light, fresh, and crisp.  It is really nice to eat for something like a barbeque or when it is hot outside.  

The only thing I tweaked from the recipe is that I added double the Persian cucumbers.  I love Persian cucumbers; they are basically a sweeter and more cucumber-y cucumber.  I like to eat them with hummus.  Some other optional ingredients to add to the salad that I have done before and are delicious include sliced black olives, chopped bell peppers, and chopped tomatoes.  Anyway, on to the salad.  

Your Ingredients:
Ingredients

The reason the cookbook is called The Trader Joe's Companion is because you can buy everything for all of the recipes at Trader Joe's, but you don't have to.  In this case, I did.  
  • 2 cups of roasted corn  (Trader Joe's is great; lots of corn flavor and you can taste the roast - it is in the frozen section).
  • 4-5 Persian cucumbers, sliced into rounds, and then quarters
  • 1 14.5 or 15 ounce can of a marinated bean salad
Are you ready?  This is the whole recipe:

Thaw the corn and put 2 cups into a bowl.

Look at the roast on that corn.  It's perfect.

Cut up the cucumbers and add to the bowl of corn.

Crisp Persian cucumbers

Open the can of marinated bean salad and pour everything (excess dressing included) into the bowl with the corn and cucumbers.  Because I added extra cucumbers, I like to use a spatula and really make sure all the dressing is out of the can and into my bowl.

Pouring in the bean salad.


Then, combine the ingredients.  Make sure to get the dressing to coat everything.

Mix it on up!


I like this salad lightly dressed because it tastes fresher.  If it is too light for you, add some red wine vinegar or a touch of italian dressing to the bowl.  (The more vegetables you add, the more additional dressing you will need).  Don't add too much dressing though; part of the beauty of this salad is tasting the roast on the corn.

The final product.

I love how colorful and beautiful this salad looks too.  Makes 6-8 servings.  Enjoy!

4 comments:

  1. yum!!!! looks delicious and hearty. the blog looks awesome...i am excited to read it all the time :]

    ReplyDelete
  2. I love corn and just look at that roasted-ness. I agree Yum!

    ReplyDelete

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