I wanted to share my organic summer corn salad with everyone.
Salads are always great but for some reason, in the summertime salads are always better! Whether that's because the produce is fresh, the garden is blooming or just the fact that a nice cool dish is just what's needed on a hot summer day, this dish will satisfy every salad lover's dream.
I try to stick to organic eating as much as possible in my household. The basic veggies and herbs come directly from my backyard garden during the summer such as tomatoes, cucumbers, jalapeños and a variety of herbs such as basil, cilantro, sage, chives etc... Nothing beats backyard organic homegrown herbs and veggies! The rest of my organic foods are purchased from Sprouts Farmers Market or a local farmers market.
Anyhow, let's get to the fun stuff!
If you prefer video tutorials be sure to watch this recipe tutorial here:
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Step 1: Ingredients
2 (15.2 oz) can Sprouts brand organic corn (drained of liquid and washed, patted dry) *
20 Cherry Tomatoes (washed and sliced) **
½ C Red Onions (sliced finely) *
1 (15.5 oz) can Sprouts brand organic red kidney beans (drained of liquid and washed, patted dry)
3 T Apple Cider Vinegar *
3 T Extra Virgin Olive Oil Salt and Pepper to your taste *
½ C Basil homegrown (washed and cut into strips) **
1-2 T Pickled Jalapenos homegrown & pickled (optional and add more or less to your taste) **
*Sprouts/Farmers Market Organic
** Homegrown garden item
Step 2: Chop Onions & Julienne Basil
I prefer using organic red onions in this recipe as opposed to white or yellow because they have a more prominent flavor and really help with the presentation of the dish by offering such a lovely color.
Be sure to thinly slice the onion to allow for good mixing when your ready to toss the salad.
The term "julienne" is a French word used in the culinary world which means "a preparation or garnish of food that has been cut into thin strips," as defined by the Merriam-Webster dictionary. For the basil, this is an effective technique which works quite well in this dish, however, you don't have to be a culinary expert to be able to julienne basil! In fact, it's quite easy. Just be cautious of your fingers.
Step 3: Combine Ingredients Into Bowl
In a medium bowl, add in your corn, tomatoes, sliced onion, basil and beans. There is no right or wrong here of course, you can add the ingredients in any order you prefer!
Step 4: Add Jalapeños, Extra Virgin Olive Oil, Apple Cider Vinegar, & Spices!
You can find organic pickled jalapeños at your local farmers market or do as I did and pickle them yourself straight from the garden. It's a bit of a task to pickle them however, and be sure to wear gloves when cutting or you'll be feeling the burn for a couple of hours (don't ask me how I know). Purchasing them prepared is always an option, but I believe that the homegrown jalapeños are much more flavorful! So go ahead and add 1-2 T pickled jalapeños right to the top of your salad.
Pour 3 T apple cider vinegar.
Pour 3 T extra virgin olive oil.
Salt and pepper to your taste.
Step 5: Gently Toss
Gently toss the salad until all the ingredients are well combined.
I used a wooden spatula to be able to get to the bottom of the bowl and turn it upside down.
Step 6: Finishing Touches
Add your desired amount of corn salad to a plate and top with basil leaf.
Step 7: Try Not to Be Blown Away!
Admittedly, this is the single most difficult step!
Step 8: Video Tutorial
If you prefer a youtube video tutorial you can watch it here!
Participated in the
Organic Cooking Challenge