Description
A vibrant and hearty summer salad featuring fresh corn, black beans, and a classic balsamic vinaigrette. It’s the perfect easy meal for a warm day.
Ingredients
Units
Scale
- 5 ounces (142g) baby spinach (tough stems removed)
- 2 ears fresh corn (cooked,then kernels sliced off the cob)
- 1 tomato (cubed)
- 1/2 English cucumber (peeled and cubed)
- 1 jar artichoke hearts (drained and cut in half)
- 1-2 carrots (grated)
- 1/2 cup (118ml) feta cheese (crumbled)
- 1/2 cup (118ml) toasted pecans
- 1/4 cup (59ml) extra virgin olive oil
- 1/4 cup (59ml) balsamic vinegar
- 1 teaspoon (5ml) Dijon mustard
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) black pepper
Instructions
- In a small bowl, whisk together the vinaigrette ingredients: 1/4 cup (59 ml) extra virgin olive oil, 1/4 cup (59 ml) balsamic vinegar, 1 teaspoon (5 ml) Dijon mustard, 1/2 teaspoon (2.5 ml) salt, and 1/4 teaspoon (1.2 ml) black pepper.
- Place the baby spinach in a large serving bowl.
- Arrange the other toppings (corn kernels, cubed tomato, peeled and cubed cucumber, drained and halved artichoke hearts, grated carrots, black beans, crumbled feta cheese, and toasted pecans) over the spinach.
- Drizzle the whisked vinaigrette over the salad before serving. Toss and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American