Multi-Colored Tomatoes, Beans, Corn, Basil Salad
This perfect summer salad is so easy to prepare! Simply combining the basic ingredients with a garlic dressing provides an attractive well-flavored dish. It also serves as a lovely pot luck offering on any type of gathering table.
While I forgot to photograph the two-pound ensemble of multi-colored cherry tomatoes from Costco before preparing this salad on two occasions, I alternatively lifted a former cherry tomato photo as an example sans the little round pale green and deep purplish colored tomatoes currently sold within the mixed selection.
The corn cut off the cob doesn’t require any cooking. The fresh basil from the garden is the only herb needed as the finishing touch in pulling together the seamlessly packed flavors.
Fresh tomatoes with garlic and mozzarella are always a hit served in a variety of ways, especially during the summer months. The few extra ingredients add in some healthy components with a little extra pizzaz and visual pop.
The garlic dressing is easily whipped up using a couple cloves of finely chopped garlic combined with fresh lemon juice vinegar and olive oil.
If you are tired and worn out from masks and the overall effects of Coronavirus, and whatever your current situation in this challenging season, my little offering for your day is that you can put together the recipe for this cheery salad in less than a half-hour, a little goodie sure to perk up your spirits and those loved ones that you cook for.
Sending blessings and well wishes your way.
Multi-Colored Tomatoes, Beans, Corn, Basil Salad
Ingredients
- For the Dressing:
- 2 cloves garlic, finely chopped
- 1/2 lemon, juiced, strained
- 1/4 cup red wine vinegar
- 3/4 cup good quality extra virgin olive oil
- pinch coarse kosher salt
- couple grinds cracked black pepper
- For the Salad:
- 15 ounce can chickpeas, drained, rinsed
- 15 ounce can kidney beans, drained, rinsed
- 3 corn cobs, husked, silk removed, rinsed, kernels cut off the cob
- 2 cups multi-colored cherry tomatoes, halved
- 3 half-inch slices fresh mozzarella, cubed
- 12-14 basil leaves, rolled, thinly sliced
- few pinches coarse kosher salt, plus more to taste
- few grinds cracked black pepper
Instructions
- For the Dressing: Whisk garlic, lemon juice, vinegar, and olive oil together to fully blend. Season with salt and pepper, whisk, set aside until serving time
- For the Salad: Combine chickpeas, kidney beans, and corn in a large-sized bowl. Fold through the tomatoes, mozzarella, and basil. Season with salt and pepper, stir and adjust according to taste.
- Pour over the garlic vinaigrette, stir gently until well blended throughout. Cover salad with plastic wrap and refrigerate for flavors to blend. Stir before serving, check seasoning and adjust to taste, transfer to a serving bowl. Garnish with fresh basil
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