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Easy Summer Corn Salad

You can make this year 'round but it's our new favorite thing for when it's too hot to turn the over on.


  • 3 ears fresh corn
  • 1 cup cherry or grape tomatoes
  • 1/2 cup red onion, finely chopped
  • 1 can black beans, rinsed and drained
  • olive oil, balsamic vinegar and sea salt, to taste
  • 1 avocado, cubed
  • 1 lime


  1. Remove corn from the cob & roast on the stove top. You can also do this on the grill...obviously you grill the corn before you remove it from the cob. I usually do it in a grill pan and roast for about five minutes. Allow to cool.

  2. Mix cooled corn, tomatoes, beans, and onions in a medium bowl

  3. Squeeze the juice from the lime and drizzle on top.

  4. Drizzle oil and vinegar to taste - once around the bowl is usually enough oil for me and about a tablespoon of vinegar (but I never measure.)

  5. Mix gently and add sea salt to taste

  6. Top with avocado immediately before serving

  7. If you want some some protein, add chicken strips, shrimp or tofu.