During corn season in Vermont, we often have left-over corn we’ve cut from the cobs, perfect in salads, especially with a little accent of craft beer!
Actually, sometimes it’s a big container leftover! I’ll usually buy a full dozen ears of corn, and what we don’t eat gets cut off the cob and either frozen or saved for other uses in the next couple of days. We tend to throw corn in just about everything this time of year, every salad, wrap, soup, or omelet!
Got five minutes?
This salad takes just a few minutes to throw together, and uses one of my new favorites – a Vermont malt vinegar made from a local craft beer!
I’ve use malt vinegar on French fries, but tend to forget about it otherwise. This dark malt vinegar from Vermont Village is made from a craft beer, and is packed with flavor! You know this was made from a lovely beer from the first taste. It’s fun to experiment with a flavorful ingredient like this, and it is perfect in a salad dressing. Of course, you can still spritz it on French fries!
Corn and Black Bean Salad with Malt Vinegar Dressing
- 2 cups cooked corn, preferably roasted
- 1 can black beans, drained
- Handful of cherry tomatoes, halved
- 1/3 cup capers, drained, reserve brine
- 2 tbsp. extra virgin olive oil
- 2 tbsp. malt vinegar
- 1 tbsp. caper brine
- 2 cloves garlic, crushed
- 1/4 tsp. cumin
- 1 tsp. native honey
- Salt and pepper to taste
In a large bowl, combine corn, beans, tomatoes, and capers. Mix gently.
Whisk together the oil, vinegar, brine, garlic, cumin, and honey. Pour over the vegetables and mix well.
Season with salt and pepper and taste. Is there anything you need to add?
Sprinkle with a few more capers, and enjoy.
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