Sunday, July 25, 2010

The Perfect Corn Salad

Here is another awesome recipe from our bunko friend Heather! She made this at our last bunko gathering with chicken breast and spinach salad and it was so superb that I told her she HAD to give me the recipe "or else!!". ;o) She gladly emailed it over to me and I had a terrific dinner with it and some grilled fish.
I know there are several kind of corn salad recipes out there, what's your favorite?

Heather's Corn Salad

  • 2 cans corn, drained ** Heather had 3 cans of corn in her recipe but I thought 2 were fine!**
  • 1 can black beans, rinsed and drained
  • Fresh Pico de gallo, (as much as you like) I didn't have this on hand so I just chopped up some onion, tomato, garlic, 1 jalapeno, and cilantro.
  • add more cilantro if you'd like...I'm not a very big cilantro fan so I didn't add a whole lot!
  • Balsamic vinaigrette dressing (recipe below)...don't add too much!
Mix everything together and refrigerate overnight or at least a couple of hours.

Balsamic Vinaigrette

  • 1/4 cup Balsamic vinaigrette
  • 1/4 cup cider vinegar
  • 1/4 cup white cooking wine
  • 2 Tbsp. sugar
  • 1 Tbsp. Fresh rosemary
  • 1 tsp. ground cumin
Mix together and pour over salad



Lanie said...

Looks so yummy!

Tara said...

Thanks Lanie! I needed that since I feel that my photos are so amateur looking! ;o)

EAT! said...

Love this salad! It always disappears when served to a crowd and is great with tortilla chips.