Summer Corn and Bean Salad


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


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)
1/2 cup extra-virgin olive oil (divided)
  Salt and freshly ground pepper (to taste)
2 teaspoons champagne vinegar or white wine vinegar
5 ounces Earthbound Farm Organic Baby Arugula or Spring Mix
2 ounces wedge of parmesan cheese


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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