Aaaaand yet another make-ahead cold salad! Perfect for hot days.
Note: the recipe calls for grilled roasted corn but I used plain old thawed frozen corn. And I left out the tomatoes, because I didn't have any.
From The Healthy Foodie:
8 ears of fresh corn on the cob, silk removed
1 red bell pepper, chopped
1 cup grape tomatoes
2 cups haricots verts, ends removed and cut into 1" pieces
1 cup fresh parsley, chopped
1 large jalapeno pepper, seeded and very finely chopped
the juice of 1 lime
1 tsp Himalayan salt
½ tsp freshly cracked black pepper
75g unripened goat cheese, crumbled
½ cup walnuts, chopped
Preheat your outdoor grill to high heat (around 400-450). Place your ears of corn directly on the grill without removing the husks (remove the silk to avoid burning). Close the lid and cook the corn for about 20 minutes, rotating the ears every 3-5 minutes, to insure even cooking on all sides. Remove corn from the grill and allow to cool for about 10 minutes then remove the husks. Remove kernels from the cobs and place in the fridge to cool completely, preferably overnight.
Of course, you can also use leftover corn or even frozen corn. When corn is good and cold, add it to a mixing bowl along with the rest of the ingredients. Blend to combine. Serve immediately or leave in the fridge for a couple of hours to allow for flavors to combine.