Summer Corn Salad With Navy Beans and Dill

Summer Corn SaladMy favourite new salad of the season!

This summer corn salad came together on a whim this weekend to accompany vegan vegetable lasagna. I wanted a bit of protein with some beans and had a couple ears of corn in the fridge as well as dill leftover from making potato salad earlier in the week.

I was inspired by the lovely salads a friend of ours has been serving us lately with beautiful fresh produce and handfuls of fresh herbs from her garden.

So I tossed in another few odds and ends from the fridge and some mint cut from my porch planter, keeping to greens and yellows for a beautiful fresh look.

I tossed it right before serving what has become our ‘house dressing’ – simply equal parts oil, apple cider vinegar and maple syrup with a tablespoon to Dijon mustard (taken from the Roasted Butternut Squash and Lentil Salad)

It’s filled with flavours of summer – sweet summer corn and fresh garden herbs. We served it again on Sunday and I’m sure it’ll make an appearance again soon for a weekend BBQ.

I’m already of how delish this summer corn salad will be for lunch this week alongside the next batch of sour dough!




2 EARS CORN ON THE COB – Blanched and kernels sliced from the cob

1/2 ENGLISH CUCUMBER – quartered lengthwise and sliced

1/2 YELLOW BELL PEPPER – chopped

1/2 CAN OF NAVY BEANS (7 OZ) – rinsed and drained

1/4 CUP FRESH MINT – chopped

1/4 CUP FRESH DILL – chopped

1/4 CUP CLAIRE’S HOUSE DRESSING (1/4 cup oil, apple cider vinegar and maple syrup with 1 tbsp dijon)


Bring a frying pan with 1/2 inch of water to a boil and cook corn until tender crisp and bright yellow. Remove and set aside to cool.

Meanwhile, chop remaining ingredients and add to a large bowl.

Use pairing knife to slice kernels off of the corn cobs. Add to bowl.

In a small mason jar (or other preferred jar) mix dressing ingredients.

Toss salad with 1/4 cup of the dressing and serve.

Prep Time: 10 min

Cook time: 5 min


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