Summer Corn & Bean Salad by Anthony Michael Contrino

I love roasted corn, and I love it even more when I don’t have to roast it myself!  I came across the stuff at Trader Joe’s and from there, this salad was born.  Slightly sweet and zesty, this salad is perfect for BBQ season.  It also makes a convenient lunch. 

Summer Corn & Bean Salad

Serves 4

1 pound bag roasted corn kernels (or plain,) thawed

1 15-ounce can white kidney beans, drained, but not rinsed

1 small jalapeño, seeded and minced

2 tablespoons cilantro, rough chopped

4 ounces ricotta salata, crumbled

2 tablespoons extra virgin olive oil

3 tablespoons champagne vinegar

Zest of 1 lime

Kosher salt and freshly ground black pepper, to taste

Butter lettuce leaves, for serving, optional


In a large serving bowl, combine the corn, beans, jalapeño, cilantro, ricotta salata, olive oil, vinegar and zest.  Season with salt an d pepper to taste and toss.  Serve cool, or at room temperature.   Serve as is or on a lettuce leaf.

Photo by Andrea Patton Photography

Photo by Andrea Patton Photography