Summer Corn Salad with Ginger Lime Dressing
Super easy, super healthy, super inexpensive. My three favorite words when describing food. This salad will wow your guests and is sustainable for over four days in the fridge, allowing you to remix it everyday. You know I am all about leftovers you can remix.
Ingredients for Salad:
- 2 Cucumbers
- 1 Can Garbanzo Beans (Chickpeas)
- 1 1/2 can black beans
- 1 Can Corn
- 1 Red Onion
Ingredients for Ginger Lime Dressing:
- Tbsp Ginger
- 2 Cloves Garlic
- 3 tbsp lime juice
- 1/4 cup extra virgin olive oil
- 1/4 cup vegetable oil
- For the salad you are going to dump all three cans of beans into a strainer and rinse well, like below:
2. After rinsing let sit to drain and dry while you prepare the rest of the ingredients. Why do I say do this first? You want to get as much water off of the beans and corn as possible so the dressing sticks to it. Think of it like this: Oil and water do not mix, therefore the dressing will not stick to anything wet. That's why we put our salad in spinners.
3. Peel and dice ginger and chop fine. I only peel the part I need and cut it off, then save the rest. It will keep your ginger from turning brown if you peel the whole thing and try to save it for other recipes.
4. Dice 2 cloves of garlic fine and put with the ginger.
5. Place those in a mixing bowl for your dressing.
6. In this same bowl place lime juice, olive oil, and vegetable oil. Stir well with a wisk and set aside.
7. Dice cucumbers into triangles and place in the strainer on top of the beans just to move them out of your way.
8. Dice the onions and place with the cucumbers and such in the strainer to also move them out of your way.
9. Place half of the salad contents (beans, corn, cucumber, onion) in a large seal able bowl or Tupperware container.
10. Pour half of the dressing over this and mix well with a spoon.
11. Place the rest of the salad contents into the bowl and pour the remaining dressing over top.
YOUR DONE. WHHHHAAATTTT? Yep, that's it. Let it sit in the fridge for up to two hours before serving to let all of the flavors combine. It will look like this when done
It is awesome. You can serve it as a side or like I did above eat it on some bib lettuce as a complete meal. Mine lasted about four days in the fridge, because it was gone on day give because I ate it all. Beans are great for your body and your heart, so eat up. Summer is also a great time for cold salads. I guarantee everyone will want the recipe, and that is were you put in a plug for my blog---you can say something like:
"Oh my god, look up the unexpected crossfitter. She is a genius when it comes to cooking. She's also smoking hot, and single, if you know anyone". Well, you don't have to add the last part, but you get the point.