Summer Corn Salad

If you invite me to a barbecue or potluck this summer, there is a really good chance I'll be bringing Summer Corn Salad.

I found this recipe on Pinterest. (Hooked on Pinterest yet?  No?  You really should join the fun!  And follow me! http://pinterest.com/windycitycookin/)  Summer Corn Salad from Tatertotsandjello.com is naturally gluten, dairy, and top 8 allergen free, this recipe was sinfully simple.  I made a few small changes (namely swapping out spicy red peppers for colorful bell peppers sauteed in oil) and modified some of the portions.  Why do I love it?  It is fast, super easy, has familiar ingredients, free of all the major allergens and travels very well.  This summer, the two barbecues I attended were an hour away on public transit from my home, so I needed a dish that can handle the travel without spoiling or looking ugly.  This was perfect!  I placed it in a large plastic storage container, added a spoon and off I went!

As for the taste?  My cousins loved it and kept going back for more.  My mom loved it and declared it a keeper.  The ladies at an outdoor barbecue loved it and ate it up!  It has a really fun blend of different textures and tastes with every bite.  As silly as it sounds, it really does taste like summer.  It is perfect for the hot weather we are starting to have in Chicago.  The Chilled Summer Corn Salad can be a side salad, a little taste of the many available dishes, scooped up with a taco chip, or even a burger topping!  The possibilities are endless! (I'm now thinking about tossing it in with some rice noodles for a great lunch dish...)  Not a fan of any of the veggies?  Swap them out.  Have lots of fresh veggies to use?  Go ahead - no need to use canned or frozen.  Once summer is in full swing and my Topsy Turvey is yielding something other than green leaves, I am sure I will be using homegrown cherry tomatoes myself.

Here's how I made my version:

Chilled Summer Corn Salad
1.5 pounds of frozen corn (most bags are 1 pound)
2 diced bell peppers
1 diced red onion
1 can of diced tomatoes, drained
1 bunch of cilantro, chopped
1/3 c lime juice
1/3 c olive oil
Salt and pepper

Heat corn in a large pot with water, according to package directions.  Do not over cook.

Saute the bell peppers in oil in a large pan.

In a large bowl (or the pot once the corn is done), toss everything together, seasoning with salt and pepper to taste.

Chill.  Can make a day (or two or three) in advance (the leftovers were still super tasty).

Delicious cold (or even reheated).  Pairs nicely with burgers and tortilla chips.  Makes enough to serve a crowd (of a dozen or so).

Avocado Summer Salad

Going plant strong meant eating many more salads. I didn't eat salad until last August when I went on a cruise with my family and needed to start eating fish and salad almost out of necessity because I knew if I was ever hungry, it would be my fault. The springboard for this salad was a picture I saw on a foodie website as well as on TV. I jazzed it up a bit and was so excited to finally eat it by the time I managed to buy all the fresh ingredients. This was great to make on those hot summer days when you want to properly cook, but at the same time, want a fast meal that gets you out of the kitchen and on to another adventure. From entering the kitchen to fist bite, this is easily a 30 minute or less meal - much less if the quinoa is already cooked or canned or frozen corn is used.

And can I just ask who the hell am I that I got excited to eat a salad?!?

Avocado Summer Salad

Serves 2-3 meal sized portions

Ingredients

1 cup uncooked quinoa

1/2 T sugar

Lemon juice

3 ears of corn, husked

2 tomatoes, washed and diced

1 handful cherry tomatoes, washed

1 head of butter lettuce, washed and torn into pieces

2 avocados

Directions

Prepare 1 cup quinoa according to package directions.

Meanwhile, bring a large pot of water with sugar and a splash of lemon juice (mom's special recipe) with to boil. Add the corn. Cook until corn is tender. When corn is cool enough to handle, cut kernels off.

In a large bowl, toss together lettuce, corn, quinoa, tomatoes. Immediately before serving, add diced avocados on top.

(Note: This was so good, I didn't even bother adding a dressing.)

I've never had butter lettuce before, let alone be a savvy enough lettuce consumer to truly appreciate the range of varieties available and their unique flavorings, but the butter lettuce was really, really good. The whole salad, in fact, was delicious! My 28-day plant strong (no animal product) diet ends this week. I see more salads like this in my future. This one had quinoa as a source of protein. I think when I make it again, I will cook the quinoa with chicken stock and add about 1/2 cup of cooked chicken to the recipe for the extra protein/calorie punch without sacrificing all the healthy nutrients this salad already has going for it.