This bright, summer salad is made with barbecued sweetcorn, white beans, fresh herbs and vegetables and a light vinaigrette.
I love veggie combo recipes, and this is a good one. I served it to my family, and all 9 veggie eaters liked it. Some loved it. We like a little more kapow, so I added jalapenos with a few seeds, 1/8 tsp cayenne, and some cumin. I used chopped garlic in a jar, but fresh would be better. I tripled the cilantro and omitted spinach. I boiled the corn, then threw it in a pan over high heat for about 7 minutes. Probably not as good as grilled, but still yummy. Thanks for the recipe! - 31 Jul 2017 (Review from Allrecipes US | Canada)
Absolutely delicious! My husband and I had a second bowl right away! - 09 Jun 2017 (Review from Allrecipes US | Canada)
So fresh and delicious! My guests loved it! To save time, I cut the corn off the cob while cold and put it on a flat grill pan with a little olive oil and placed it on a medium heat grill (without the boiling process) and the corn browned up nicely in the pan in about 12 minutes (season with salt). I cooled the corn and added the rest of fresh ingredients (minus spinach, avocado & cheese) and dressing in bowl three hours before guest arrived. When guests came I put the charred corn and toppings on field greens and it didn't need any other dressing. (I didn't have a ripe avocado or Gorgonzola so these were left off) So delicious! I doubled the corn/vegetable/herb topping and used the second half as corn salsa with tortilla chips later in the night and it was a hit too! - 20 Jun 2016 (Review from Allrecipes US | Canada)