It’s no secret that I love my oven. Breads, cakes, casseroles you name it. So many tasty foods were just meant to be placed into that insulated metal box and heated to 350 degrees. Unfortunately, higher outside temps and oven use don’t always mix, so as springtime weather comes to a close, I find myself looking for alternative ways to create dishes that don’t involve baking.
Thank goodness for cold salads. They’re easy to put together, they taste great and the kitchen is still a respectable temperature when the assembling finishes and the eating commences. Take this corn and bean salad. Toss a bunch of veggies and beans into a bowl, dress with a little olive oil and lemon, toss a little cheese on top and call it a meal. Easy peasy with minor mess and no extra heat into an already seasonally warm kitchen environment.
Grab up a bowl and let’s put a batch together, shall we?
Begin with a festival of vegetable chopping and toss it all into a bowl.
Whisk together a quick dressing using some extra virgin olive oil, a couple fresh lemons, a pinch or two of dill, some garlic powder and a bit of salt and pepper.
Toss the dressing into the veggie mixture and when you’re ready to serve, add in a few handfuls of feta cheese.
Oven say what? With healthy, tasty summer salads like this one, summer can walk through my door any day of the week.
Summertime Bean and Corn Salad
Yield: About 6 Adult Servings
Total Time: 20 min
2 Ears Fresh Corn, Cooked and Shucked (about 2 cups worth)
1 14 Oz. Can Garbanzo Beans, Rinsed and Drained
1/2 Cucumber, Peeled and Chopped
1/2 Green Pepper, Chopped
1 Roma Tomato, Chopped
1/4 Cup Red Onion, Diced
8-10 Basil Leaves, Chopped
1/4 Cup Extra Virgin Olive Oil
2 Lemons, Juiced
1 tsp Dried Dill or 1 Tbsp Fresh
1/4 tsp Garlic Powder
4 Oz. Feta Cheese
Salt and Pepper to Taste
Add the first seven ingredients to a bowl; the corn, beans, cucumber, pepper, tomato, onion and basil leaves.
In a separate bowl mix together the olive oil, lemon juice, dill, garlic powder and the salt and pepper.
Pour the dressing over the veggies and toss to combine. Add additional salt and pepper if needed.
Store in the fridge, covered, up to a day ahead of serving. When ready to eat, toss the feta into the salad and enjoy.
Amount Per Serving
Calories 320.9, Total Fat 15.5 g, Saturated Fat 4.4 g, Polyunsaturated Fat 2.4 g, Monounsaturated Fat 8.0 g, Cholesterol 16.8 mg, Sodium 522.3 mg, Potassium 578.4 mg, Total Carbohydrate 41.8 g, Dietary Fiber 9.3 g, Sugars 2.5 g, Protein 10.7 g