Summer Charred Corn Salad (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Make 4 servings

Take some time and shuck some local sweet corn.  After tasting this scrumptious salad, you will be glad you made the effort.

 

½ of a large red onion, thinly sliced

2 large or 3 small jalapeno peppers, thinly sliced (Remove seeds to lessen the heat or use 3 Tablespoons pickled jalapenos.)

1/3 cup fresh lime juice, plus 1 extra lime for finishing, if desired

4 ½ Tablespoons extra-virgin olive oil, divided

Kosher salt, to taste

Freshly ground pepper, to taste

6 ears of fresh sweet corn, shucked and kernels removed from cob, divided

½ teaspoon paprika (optional)

1 pint cherry tomatoes, halved or quartered

1 (15 oz.) can of cannellini beans or navy beans or chickpeas, drained and rinsed

2 ripe medium size avocados, diced

1 handful of fresh basil leaves, slivered

2 Tablespoons sunflower seeds (optional)

 

In a large bowl, add in 2 large or 3 small, thinly sliced jalapeno peppers. 

Add thinly sliced red onions ( ½ of a large onion.)

Add 1/3 cup fresh lime juice and 3 Tablespoons extra virgin olive oil.  Mix and season with salt and pepper.  Let rest for at least 20 minutes and up to an hour, or until the onion has softened.  This also helps mellow the sharpness of the onions.

Save the kernels from 6 ears of corn.  Set aside half of the kernels an keep raw. 

Heat a large cast iron skillet over medium high heat.  Once hot, add the remaining 1½ Tablespoons extra-virgin olive oil and the remaining half corn kernels. 

Cook the corn for 3-5 minutes, until lightly charred all over, tossing once or twice, adding the paprika, if using, to the corn the last 2 minutes of cooking.

Add the charred corn and raw corn to the bowl with the marinated onions.  

Add 1 pint of halved cherry tomatoes. 

Add in 1 can (or 1½ cups) of cannellini beans or other beans, rinsed and drained.  Season to taste with salt and pepper and the juice from 1 lime. 

Add 1 handful of slivered fresh basil and 2 diced ripe avocados.

Sprinkle with 2 Tablespoons sunflower seeds, if desired.  Toss to combine and enjoy.

 

Notes:  If serving the salad immediately, add the avocados as directed.  If you plan to keep leftovers, add only the avocado to the portion of the salad you plan to eat right away.