Grilled corn salad with rainbow vegetables is a recipe bursting with summer flavors and colors. This salad can’t get enough grilled vegetables. Use whatever is in season at your local farmers market or grocers and don’t forget to add beans for a pop of protein. Now, this is a meal!
This is a fresh take on a summer favorite, grilled corn on the cob. Corn and summer go hand in hand. I don’t know about you, but some of my fondest summer memories are of picnics, get-togethers, and sinking my teeth into delicious corn on the cob.
Farmers Market Grilled Corn
The inspiration for this dish was the grill and whatever was in the kitchen. Vegetables in season and in the crisper worked perfectly. Grilling fresh, and light meant dinner was going to be a salad. Easy, versatile, and hearty!
The use of black-eyed peas was also a random decision. For me, black-eyed peas taste a bit dry, but I like their unique flavor. If they are not your thing, try edamame, chickpeas, kidney beans, black beans, and white beans. Bean isn’t your thing? Grab meat-less chicken strips or grill up some mushrooms. Endless options.
The base of the salad is so simple almost any summer vegetable or herb will do. Fresh cilantro, parsley or dill would make a great replacement for basil. I suggest just one herb. Less is more for this refreshing salad.
Grilled red and yellow bell pepper provide enticing taste and color. Grilled broccoli, red onion, zucchini, mushrooms would be savory additions to this fresh salad.
Make this summer salad for a large picnic or small side. Use your leftover grilled corn from the night before if available. This is a versatile and refreshing salad that everyone will enjoy.
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions. Love from VGFL.
- 6 sweet corn cobs cleaned
- 1 can black-eyed peas drained and rinsed
- 1/4 cup red pepper
- 1/4 cup orange pepper
- 1/4 cup basil chopped
- 1 small red onion
- 2 lemons squeezed
- 2 tablespoon balsamic vinegar
- salt and pepper to taste
- Place cleaned corn cobs onto heated outdoor or indoor grill along with red and orange peppers. Grill for 5-10 minutes until lightly charred. Cool to the touch. Cut cooked corn off cob and place in medium bowl. Chop peppers and add to bowl. To the same bowl add remaining ingredients stir together well.
- Chill for an hour and enjoy, or what the heck, eat it right away.