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Charred Corn Salad with White Beans

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 as a main, 8 as a side dish
Calories: 381 kcal
Course: Side Dish , Salad , Appetizer , Lunch
Cuisine: American

Ingredients

  • 1/2 of a large red onion, thinly sliced
  • 2 large or 3 small jalapeño peppers, thinly sliced
  • 1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
  • 4 1/2 tablespoons extra virgin olive oil, divided
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 6 ears of corn (about 600-650g of corn kernels)
  • 1/2 teaspoon paprika (optional)
  • 1 pint (~300g) cherry tomatoes, sliced in half or quarters
  • 1 (15-ounce/440g) can of cannellini beans (or navy beans, or chickpeas), drained and rinsed
  • 2 medium ripe avocados*, diced
  • 1 handful of fresh basil leaves, slivered

Instructions

    Cup of Yum
  1. In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with kosher salt and black pepper and let the mixture marinate for at least 20 minutes, or up to 1 hour. This helps soften the onion’s texture, as well as mellow its pungency.
  2. Position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
  3. Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add HALF of the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them. If you are using the paprika, add the paprika during the last 2 minutes of cooking and toss to combine.1. NOTE: If you don’t have a large-sized cast iron skillet, cook the corn in two batches to get the most even browning. You might need to add a tiny bit more oil if you do this.
  4. Add the charred corn to the bowl with the marinated onions and jalapeños. Add the raw corn to the bowl, along with the sliced cherry tomatoes and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste again for seasonings. Be pretty generous with the salt.
  5. Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine. If keeping some of the salad as leftovers, add the avocado only to the portion you plan to eat now.

Notes

  • * If serving all of the salad immediately, add in the avocado now. But if you plan to keep leftovers, add the avocado only to the portion of the salad you plan to eat today.

Nutrition Information

Calories 381kcal (19%) Carbohydrates 43g (14%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 1g Sodium 225mg (9%) Potassium 1108mg (32%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 734IU (15%) Vitamin C 43mg (48%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4as a main, 8 as a side dish

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 43g 14%
Protein 10g 20%
Fat 22g 34%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Sodium 225mg 9%
Potassium 1108mg 24%
Fiber 11g 44%
Sugar 9g 18%
Vitamin A 734IU 15%
Vitamin C 43mg 48%
Calcium 76mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.