Corn Salad with Lemon Basil Vinaigrette
Ingredients
For Corn Salad
- 4 tsp. red onions minced
- 1/4 cup pickled banana pepper juice
- 1/2 cup pickled banana peppers minced
- 7 tbs. extra-virgin olive oil divided
- 2 cups heirloom tomatoes diced
- 1/4 tsp. kosher salt divided
- 3 garlic cloves crushed
- 2 cups corn kernels fresh (about 4 ears)
- 2 cups red pepper diced
- 1 cup butter beans (or lady peas) cooked and drained
- 1 cup edamame cooked and drained
- 1 tbs. unsalted butter
- 1/2 tsp. black pepper freshly ground
For Lemon Basil Vinaigrette
- 1/2 cup olive oil
- 1/2 cup lemon juice fresh
- 2 tbs. basil chopped, fresh
- 2 garlic cloves minced
- 2 tbs. white balsamic vinegar
- 2 tsp. sugar
- 1 tsp. table salt
- 1/2 tsp. black pepper freshly ground
Instructions
For Lemon Basil Vinaigrette
- Whisk together olive oil, lemon juice, basil, vinegar, garlic, sugar, salt, and pepper in a small bowl until blended.
For Corn Salad with Lemon Basil Vinaigrette
- Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.
- Heat a large skillet over medium heat. Add the remaining 3 tablespoons of oil to pan; swirl to coat.
- Add garlic; sauté 2 minutes or until golden. Increase heat to high.
- Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char.
- Stir in tomato mixture; cook 1 minute.
- Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes.
- Remove pan from heat; stir in butter and black pepper. Toss in lemon basil vinaigrette and serve.
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