Corn, Bean and Bacon Salad

Corn bean bacon salad

When the weather turns hot and humid with chattering song of cicadas, corn suddenly appears. Local corn season starts about mid-summer. Good fresh corn with a grainy sweet juicy kernel tastes good served just about any way.

Here’s how to dress up something good and turn it into something better. Picture crunchy sweet corn kernels bursting with milky juice, smooth creamy white beans, salty crisp bacon bits and an emerald green confetti of online-like chives. Indulge in a harmonious savory mix of late summer flavors.

Everyone loves corn, bean and bacon salad. Save some leftover fresh corn and cut it off the cob to make this tasty summer treat. This salad mixes together quick with only four ingredients.

Corned In for Summer

Fresh from the field sweet corn holds a special place is my heart. My dear Grandmother would take us for a “buggy ride” to buy ears from Drowns in Green Springs, Ohio. This was no ordinary corn. Drowns was a working farm that sold a just snapped from the stalk harvest.

Many Happy Returns

So many years and miles later, we still enjoy corn. Generations of happy corn eating go into my corn, bean and bacon salad.

 

Corn, Bean and Bacon Salad

Ingredients:

1 ½ cups fresh corn, cooked and cut off the cob (about 4 ears)
1 – 15 ounce can of Great Northern beans, drained and rinsed
10 slices of bacon cooked and drained
3 tablespoons of fresh, snipped chives

 

Directions:

Cook fresh corn on the cob in salted boiling water for 7 minutes or until tender. Drain and once ears are cool, place on a big, edged cookie sheet and cut off kernels with a sharp knife. Set aside.

Rinse beans in a colander and shake to dry. Set aside.

In a large heavy skillet, fry bacon to cook and drain away grease. Allow to cool and cut into dime-sized pieces. Set aside

Carefully wash, dry and snip chives into a large bowl. Gently combine corn, white beans and bacon to the chives.

Serve cold. This stores well and makes a perfect picnic or potluck cold casserole dish.

This is an adaptation of a recipe from Bon Appétit magazine from the 90’s when life and food were much simpler.

 

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