Grilled corn salad with rainbow vegetables is a recipe bursting with summer flavors and colors. This is a fresh take on a summer favorite, grilled corn on the cob. Corn and summer go hand in hand. I don’t know about you, but some of my fondest summer memories are of picnics, get togethers, and sinking my teeth into delicious corn on the cob. Even though summer is winding down, there is still plenty of time to get the barbecue going and try this mouth watering recipe. Enjoy this fun salad’s satisfying versatility.
Corn, or maize, was cultivated over 9,000 years ago in Central America and Mexico. Presently most corn today is grown in the north mostly Ohio, Iowa, Minnesota, Nebraska, Illinois, just to name a few. Corn on the cob is a staple and freshest in the summer months. Corn is the base of this salad and the variety of vegetables and herbs enhance the sweet flavors of fresh corn.
I chose the vegetables randomly. This is what I had on hand, so this is what went into making the salad. I wanted a fresh, light salad without the use of oil or too many ingredients. Easy and versatile!
The use of black-eyed peas was also a random decision. For me, black-eyed peas taste a bit dry, but I like their unique flavor. If they are not your thing, try edamame, chickpeas, kidney beans, black beans, white beans, no beans (couldn’t resist), chopped meatless chicken… endless options. (See how versatile?)
The base of the salad is so simple almost any summer vegetable or herb will do. Fresh cilantro, parsley or dill would make a great replacement for basil. I suggest just one herb. Less is more for this refreshing salad.
I used red and yellow bell peppers. I love fresh bell peppers but not in love when they are cooked. Red peppers have a strong flavor and smell when they are cooked that I am not a fan of. When I make this recipe again I think I will lightly grill some beefy tomatoes in place of the red peppers.
Make this summer salad for a large picnic or small side. Use your leftover grilled corn from the night before if available. This is a versatile and refreshing salad that everyone will enjoy.
Grilled Corn Salad with Rainbow Vegetables
A mouth watering twist on a summer favorite – Grilled Corn Rainbow Salad. This is such a quick and easy recipe. www.veganglutenfreelife.com/grilled-corn-salad
- 6 sweet corn cobs (cleaned)
- 1 can black-eyed peas (drained and rinsed)
- 1/4 cup red pepper
- 1/4 cup orange pepper
- 1/4 cup basil (chopped)
- 1 small red onion
- 2 lemons (squeezed)
- 2 tablespoon balsamic vinegar
- salt and pepper to taste
- Place cleaned corn cobs onto heated outdoor or indoor grill along with red and orange peppers. Grill for 5-10 minutes until lightly charred. Cool to the touch. Cut cooked corn off cob and place in medium bowl. Chop peppers and add to bowl. To the same bowl add remaining ingredients stir together well.
- Chill for an hour and enjoy, or what the heck, eat it right away.
I am not a huge fan of grilled red peppers (love them fresh), use fresh or grilled tomatoes as an alternative.
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