There is a summer salad, that Wegman’s makes and it’s a corn and bean salad. For a store made salad it’s not bad, but it’s too sweet. And that is the thing with a lot of salads involving beans and even corn, sweet is added to the dressing and it just doesn’t taste right.
So I decided to try to make my own version of it because I had leftover ears of corn from the weekend.
First, I removed the corn from the cob with one of my paring knives. I stand the ears up in the bowl with one of those corn holders in the top to hold it because that way when I hold the holder, it keeps my hand away from the knife, and then I just shear off the kernels. After that, I broke the kernels up some because they don’t necessarily get broken up because they come off the cob almost in little strips.
Next, I chopped a sweet white onion. Not particularly huge just regular sized or medium. I added that to my bowl. After the sweet white onion, I chopped up a little more finely a small red onion. to the corn and onions I added a little Jane’s Crazy Salt, and gave it a toss.
I thought peppers would be a good addition to this salad so the next step is chopping up red sweet peppers. I happened to have a bag of those small seedless red peppers from the grocery store that I had used in another recipe so I cut a bunch of those into rings and added them.
The final ingredients before the dressing were two cans of beans, drained. What I had on hand were cannellini or white kidney beans and a can of pinto beans.
I’m sorry I didn’t write down the proportions of the vinaigrette, but what it was is easy. The juice of three fresh limes, olive oil, garlic powder, Jane’s Crazy Salt, olive oil, and a combination of balsamic and red vinegar. I just whisked all those ingredients together until I felt I had the right consistency. I didn’t want it to be too oily.
Then I mixed the salad all together with the dressing and chilled until dinner. It’s really good and the fact that it is not sweet like most commercially available I think makes it better.