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Corn Salad with Lemon Basil Vinaigrette

Corn Salad with Lemon Basil Vinaigrette

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Course Salad
Cuisine American

Ingredients
  

For Corn Salad

  • 4 tsp. red onions minced
  • 1/4 cup pickled banana pepper juice
  • 1/2 cup pickled banana peppers minced
  • 7 tbs. extra-virgin olive oil divided
  • 2 cups heirloom tomatoes diced
  • 1/4 tsp. kosher salt divided
  • 3 garlic cloves crushed
  • 2 cups corn kernels fresh (about 4 ears)
  • 2 cups red pepper diced
  • 1 cup butter beans (or lady peas) cooked and drained
  • 1 cup edamame cooked and drained
  • 1 tbs. unsalted butter
  • 1/2 tsp. black pepper freshly ground

For Lemon Basil Vinaigrette

  • 1/2 cup olive oil
  • 1/2 cup lemon juice fresh
  • 2 tbs. basil chopped, fresh
  • 2 garlic cloves minced
  • 2 tbs. white balsamic vinegar
  • 2 tsp. sugar
  • 1 tsp. table salt
  • 1/2 tsp. black pepper freshly ground

Instructions
 

For Lemon Basil Vinaigrette

  • Whisk together olive oil, lemon juice, basil, vinegar, garlic, sugar, salt, and pepper in a small bowl until blended.

For Corn Salad with Lemon Basil Vinaigrette

  • Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.
  • Heat a large skillet over medium heat. Add the remaining 3 tablespoons of oil to pan; swirl to coat.
  • Add garlic; sauté 2 minutes or until golden. Increase heat to high.
  • Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char.
  • Stir in tomato mixture; cook 1 minute.
  • Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes.
  • Remove pan from heat; stir in butter and black pepper. Toss in lemon basil vinaigrette and serve.