Sunday Supper Summer Salad
Recipe Type: Salad
Serves: 4-6 servings
  • 5 ounces baby spinach, tough stems removed
  • 2 ears fresh corn, cooked, then kernels sliced off the cob
  • 1 tomato, cubed
  • ½ English cucumber, peeled and cubed
  • 1 jar artichoke hearts, drained and cut in half
  • 1-2 carrots, peeled and chopped
  • Black beans, I used about half a can, drained and rinsed
  • Balsamic Vinaigrette
  1. Place spinach in a large serving bowl.
  2. Arrange toppings over spinach.
  3. Whisk vinaigrette and drizzle over salad before serving. Toss and serve.
Recipe by Honest Cooking by Mercato Fabbrica at