This fast and black bean and fresh summer corn salad is exceptional and takes advantage of all the fresh summer farm produce that starts in early summer!
Last Thursday, I went to the local Yardley Farmers Market. Adrienne Zimmelman, a personal chef who shops and cooks for clients, had prepared a bowl of black bean and fresh corn salad http://www.tastebuckscounty.com)/ It looked so good, I decided to go home and make my own recipe.
Keep cool all summer. No need to turn on the oven for this tasty dish- just assemble
Black Bean and Fresh Corn Salad
2 cans of black beans, drained ( or make your own- I did in the crock pot)
4 ears of fresh corn on the cob, slice corn off cob
2 large vine ripe tomatoes, diced
8-10 fresh basil leaves, chopped
1 large green or yellow pepper, diced
1 clove of fresh garlic, pressed or chopped well ( optional)
1/4 jalapeno pepper, diced( optional)
1/4 cup marinated artichokes, chopped ( make sure they are gluten free, make sure there is no grain vinegar)
salt and pepper to taste
1. Open the beans, drain, and set aside in a large bowl.
2. Clean 4 ears of corn on cob, slice off the corn into a small bowl and discard the remains3. Dice onion, chop tomato, green pepper, fresh basil leaves, and marinated artichokes.