I am always looking for summer salads that don’t contain mayonnaise. Now don’t get me wrong. I am a true believer in the power of mayonnaise. And if truth be told, I like almost any dish that contains this magic ingredient. But when it comes to serving a salad that might possibly be on a picnic or summer gathering table for a couple three hours in the summer time, I get a bit nervous. So when I found this recipe on the foolproof living site I knew I had found a dish that would suit my needs. Of course I had to add my own touches here and there, but basically I took to this recipe like a duck to water.

And I must say, it is truly a lovely combination of ingredients. The use of pickled jalapeño is true genius. I love using fresh jalapeño, but it can be a bit too spicy for some. So using the tamer version in the form of pickled pepper is a wonderful compromise. And yes I always have pickled peppers in my pantry (bet you can’t say that real fast) because I always use them when I make Guacamole (recipe on site).   

So if you are looking for an easy, make ahead salad that is perfect for a summer get-together, give this recipe a try. Or just make the salad for yourself and don’t share it with anyone else! It will taste just as delicious on day 4 as it does on day 2. If it lasts that long, that is! Happy August every one. And stay cool!

8-9 ears of yellow corn or 5 cups of frozen yellow corn stir-fried in a bit of butter  

vegetable oil

6 T. fresh lime juice

2 garlic cloves, finely minced

¼ c. extra virgin olive oil

2 T. pickled jalapeño juice, or more to taste

1 tsp. kosher salt

freshly ground black pepper

1 orange bell pepper, diced

2 c. cherry or grape tomatoes, halved

1½ c. finely diced celery

½ c. finely chopped red onion

¼ c. chopped pickled jalapeño slices

2 (15 oz.) cans of black beans, drained and rinsed or 3-4 cups cooked black beans

Using a small basting brush, coat the shucked ears of corn lightly with vegetable oil. Place on a medium-hot grill and turn as needed until all sides are lightly browned. Remove from grill and allow to cool completely. When cool, cut off the kernels and set aside. Note: The corn kernels do not have to be cooked through. In fact, they taste even better if a bit undercooked.

Meanwhile, whisk or shake together the lime juice, minced garlic, olive oil, pickled jalapeño juice, salt, and pepper. Set aside. (Can be prepared well ahead.)

To make the salad: Place the corn kernels, bell pepper, halved tomatoes, celery, red onion, pickled jalapeño, and black beans in a salad bowl. Drizzle with the dressing and toss gently. Adjust seasoning. Cover and place in your refrigerator. Best if made a day ahead. Give the salad a gentle stir before serving, adjust seasoning again, and serve either cold or at room temperature.

Note: Great for picnics or summer gatherings.