Tomatoes and charred corn are in season right now, so why not make a nice fresh salad with them. Adding some red onion, lupini beans and fresh parsley really makes this a tasty summer salad. Whether this is served as a side dish or a meal, you'll be happy regardless.
TOMATO AND CHARRED CORN SALAD
Recipe by Mark Calaminici | Food Loves Company
½ small red onion, finely chopped or diced
3 ears of sweet corn, shucked
5-6 large heirloom tomatoes, quartered or cut into small chunks
1 cup lupini beans, skins removed
¼ cup fresh parsley, finely chopped
Salt, to taste
Freshly cracked pepper, to taste
Extra virgin olive oil, to taste
Balsamic glaze, to taste
1. Heat your BBQ, or a stovetop grill, to high. Grill corn, turning occasionally with tongs, until cooked through and charred, about 8-10 minutes. When all sides are charred, remove from the grill onto a plate. Remove kernels and set aside.
2. In a large bowl add tomatoes, red onion, lupini beans, charred corn, parsley and season with salt and freshly cracked pepper. Add a nice coating of extra virgin olive oil and balsamic glaze to taste. Toss to incorporate all ingredients. Enjoy!
Until next time, Ciao!