Make: Simple Tomato and Corn Summer Salad

This bad boy is packed with summer's best: tomatoes, sweet summer corn and green beans.

Tomato and Corn Salad | Photo by Becca Boyd

Tomato and Corn Salad | Photo by Becca Boyd

Fact: If we had delicious produce at the ready all year like we do in August, healthy eating would be pure joy. During this time of year, tomatoes and corn taste like they’re supposed to taste — especially if they’re bought at a roadside stand on the way home from the Shore. And this side dish, which can easily be turned into a main dish with the addition of some greens and protein, epitomizes the simplicity and ease of summertime cooking.

The secret to this recipe is in the corn. Make sure you cook the corn until it’s turning golden and the bottom of the pan is glazed and sticky. The other amazing complement is the jalapeño, so don’t skip out on this. First you get a salty-sweet taste, then the finish is pure spice. Trust me: The end result is well worth the bit of time spent in the kitchen during the dog days of summer.

Simple Tomato and Corn Summer Salad
Serves 4

5 tbsp. olive oil, divided
3 ears of corn, corn removed from cob
1 tsp. + 1 tbsp. salt, divided
1/2 tsp. black pepper
3 jalapenos, partially seeded and diced
5 plum tomatoes, chopped
1/2 lb green beans, trimmed and chopped to 1-in. pieces
1 bunch scallions or green onions, sliced (green and light green parts only)
1 tsp. champagne vinegar

1. Heat 3 tbsp. olive oil in large nonstick skillet over medium-high heat.
2. When hot but not smoking, add corn, jalapeno, 1 tsp. salt and pepper. Stir occasionally until corn has turned golden and softened, about 10 minutes.
3. Meanwhile, bring a pot of water to boil. Salt water with remaining 1 tbsp. salt. Add green beans.
4. Boil green beans for about 3 to 4 minutes, then drain.
5. Put chopped tomatoes and scallions into large mixing bowl. Add corn and green beans. Add remaining 2 tbsp. of olive oil (or more or less depending on your tastes) and vinegar. Toss to combine. Salt to taste.

Per serving, accounting for 4 servings: 257 calories, 18.4 fat grams, 0 milligrams cholesterol, 1771 milligrams sodium, 639 milligrams potassium, 24.6grams carbs, 5.8 grams dietary fiber, 9.5 grams sugar, 4.8 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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