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I love a good picnic salad. What is a picnic salad, you ask? Well, it’s a leafy-greens-free concoction of goodness that can stand being dressed and left out, without fear of wilting.
In fact, these salads are not just wilt-free, but always 100% better the next day.
I’m not usually a leftover connoisseur (I leave that responsibility to my husband – usually), but there are 2 types of leftovers you best believe I will be eating: Thai Takeout, and a good hearty picnic salad.
This dish is best served melded and cold, so although it’s delicious right away, let it sit in the fridge for an hour or so before serving.
Fun Tip (How to seed a jalapeno):
To seed a jalapeno, without risking your fingers being coated in capsaicin (what makes it spicy, and burns your eyes if you rub them with freshly jalapeno-ed fingers), cut in half and the use a spoon to scrape the insides. The seedy center will just fall straight out!
What makes this work:
Roasting the corn brings out the sweetness, and fresh lime brings sweet and sour to the table. Although store-bough would work, I highly recommend squeezing fresh lime.
Raw Onion & Garlic adds a kid-friendly kick, whereas the mild pickled jalapeno juice adds flavor, not heat (as long as the jar says “mild”).
Make it even zestier:
Lime juice in a jar is pretty common, and so the lime juice in this recipe is required where as the zest is optional (just in case you aren’t in the mood to run out to the store to buy the fresh lime you forgot). BUT, with that said, did you know that you can buy shelf-stable lime in a shaker (whaaatt??!!). See what it looks like here, and happy zesting.
A Zesty Roasted Corn Salad, with black beans
Description
A zesty salad made with roasted corn & jalapenos, black beans, and fresh veggies. Dressed up with cilantro, lime, and seasonings. Can be served by itself, or call it a “salsa” and serve with chips).
Ingredients
Instructions
- Set oven to broil, with a rack placed in the upper third of the oven.
- On a baking sheet, toss corn, minced jalapeno, and melted butter together.
- Broil the corn and jalapeno mixture, stirring about every 3-5 minutes, until the corn is thoroughly browned/roasted. About 12-15 minutes. Remove from oven and let cool while you chop your onion and pepper.
- In a salad bowl, combine pepper, onion, roasted corn and jalapenos cooled to room temperature, lime juice, oil, jalapeno juice (or vinegar), salt, cumin, pressed garlic, and chopped cilantro. Toss together and taste. If the dressing is too sour for you, add in honey to balance.
Notes
- Some limes are sweet, and some limes are sour. If you find the salad is too sour (either due to your limes or your preference), mix in 1/2 tablespoon of honey. If you are serving this to babies less than 12 months old (or vegans), you can substitute the honey for sugar or maple syrup.
Nutrition Facts
Servings 16
Serving Size 1/2 Cup
- Amount Per Serving
- Calories 142kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 1g5%
- Total Carbohydrate 28g10%
- Dietary Fiber 6g24%
- Sugars 10g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.