Three Bean & Grilled Corn Salad

Summer is by far my favorite season to cook in. There is so much local, fresh produce available on almost every street & my house very quickly fills up with so many vibrant & delicious foods that cooking never seems to stop here! This past week, I was in Boston for a family birthday party. When I came back, I took the ferry from New London to Orient Point, then drove from Orient Point to Greenport, then took a ferry from Greenport to Shelter Island, then one last ferry to North Haven. Along the way, there were so many awesome farm stands, so I definitely made a couple of stops! My parents were also on their way back to East Hampton & made some stops of their own. By the time we all arrived at the house, we had an insane amount of produce, so my Dad & I got to cooking!

I decided to make a three bean & grilled corn salad. I had bought 6 ears of corn at the second farm stand I stopped at & couldn't wait to eat them! I decided to work with whatever beans I had in my pantry. Being a vegan, this salad was sure to keep me feeling satiated as well as provide enough protein for me for the following few days. To make this salad, you will need the following:

1 Can Black Beans (rinsed & drained)

1 Can Garbanzo Beans (rinsed & drained)

1 Can Cannellini Beans (rinsed & drained)

3 Ears of Corn, shucked

1 Ea Red Bell Pepper, small diced

1/2 Bunch of Scallions, sliced on a bias

1/2 Bunch of Cilantro, rough chopped

1 Tbsp Coconut Sugar

1 Ea Lime

2 Tbsp Red Wine Vinegar

1 Tsp Cumin

1 Tbsp Extra Virgin Olive Oil

S & P to taste

To start, you will want to grill your corn! I drizzled my corn with some EVOO, seasoned with salt & pepper, then wrapped them in aluminum foil & threw them on the grill. While they were cooking, I opened all of the beans & made sure to rinse them really well. I diced my pepper, sliced my scallions & chopped up the cilantro. Once the corn had some color, I removed them from the grill, opened them up & let them cool. Next I sliced all of the corn off of the cob & mixed the remaining ingredients together in a large bowl. This is one of those salads that gets better each day. This allows the flavors to really meldge (not a word, I'm aware) together! If you can make this salad last more than a day or two, the flavors will only get better!

Remember: keep it simple, keep it fresh & make it delicious!

Hope you all enjoy!

XO,

Alex