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Summer Corn and Bean Salad 4 Servings 2 cups fresh, shelled cranberry or fava beans (about 1-1/2 pounds) 2 cups vegetable stock or water 2 ears fresh sweet corn (shucked) ½ cup extra-virgin olive oil (divided) Salt and freshly ground pepper (to taste) 2 tsp champagne vinegar or white wine vinegar 5 oz Earthbound Farm Organic Baby Arugula or Spring Mix 2 oz wedge of parmesan cheese
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Summer Corn and Bean Salad

Simple, colorful, and healthy, this salad makes a lovely accompaniment to any picnic or barbecue.

4 Servings

Ingredients

2 cups

fresh, shelled cranberry or fava beans (about 1-1/2 pounds)

2 cups

vegetable stock or water

2

ears fresh sweet corn (shucked)

½ cup

extra-virgin olive oil (divided)

Salt and freshly ground pepper (to taste)

2 tsp

champagne vinegar or white wine vinegar

5 oz

Earthbound Farm Organic Baby Arugula or Spring Mix

2 oz

wedge of parmesan cheese

Directions

Cook the beans in the stock until tender. Drain well and place in a medium bowl.

Scrape the kernels off the corn cobs and add to the beans. It's not necessary to cook the corn if it's sweet and tender.

Drizzle 1/4 cup of the olive oil over the beans and corn, and season to taste with salt and pepper.

Make a simple vinaigrette by whisking the remaining 1/4 cup olive oil with the vinegar.

Place the arugula in a bowl and toss with the dressing. Divide the greens between 4 plates. Top each serving with some of the corn and bean mixture.

Using a vegetable peeler, shave ribbons of parmesan cheese onto the salads. Serve immediately.

 

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