{"id":7027947,"date":"2026-08-05T04:50:06","date_gmt":"2026-08-05T04:50:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/roasted-corn-and-sweet-pepper-chopped-salad-with-tomatoes-black-beans-and-summer-squash\/"},"modified":"2026-08-05T04:50:06","modified_gmt":"2026-08-05T04:50:06","slug":"roasted-corn-and-sweet-pepper-chopped-salad-with-tomatoes-black-beans-and-summer-squash","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7027947","title":{"rendered":"Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash"},"content":{"rendered":"


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Made with sweet fresh corn and roasted sweet peppers, this may be the ultimate summer salad. It’s great as a side dish, or when you want something easy and light yet filling, a summer main dish.\u00a0
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This salad recipe includes a vinaigrette of garlic and shallot, citrus, honey, toasted cumin, and extra virgin olive oil. You can toss everything together or serve it in parts, letting your guests make up their own salad with their favorite additions.\u00a0<\/p>\n

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I’ve been craving a corn salad and I also needed a way to use fresh summer vegetables. Right now, fresh corn is so sweet, and fresh sweet Italian-style peppers are plentiful. Plus, there’s the generous amount of fresh summer squash available.\u00a0<\/p>\n

Add some black beans, either canned or home cooked, and you have a super nutritious and tasty salad, the summer version of a Three Sisters dish<\/a>, such as soup<\/a> or succotash<\/a>.\u00a0<\/p>\n

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Ingredients:\u00a0<\/h2>\n

Fresh Corn on the Cob.\u00a0<\/p>\n

Sweet Long Peppers<\/a> or Italian Sweet Peppers: I used a red, orange, and yellow pepper. You could also substitute red or orange bell peppers.\u00a0<\/p>\n

Extra Virgin Olive Oil.\u00a0<\/p>\n

Juices: Fresh lime juice and orange juice.\u00a0<\/p>\n

Fresh Garlic Clove: Minced.\u00a0<\/p>\n

Shallot: Finely chopped.\u00a0<\/p>\n

Honey: I used hot honey.\u00a0<\/p>\n

Cumin: Roasted and finely ground.\u00a0<\/p>\n

Tomatoes: I used Villagio Marzano Tomatoes<\/a>, which are a mini version of San Marzano tomatoes. You can also use grape tomatoes. Both are easy to chop due to their shape.\u00a0<\/p>\n

Summer Squash: I used a combination of zucchini and yellow squash. Chop into 1\/4 inch pieces.\u00a0<\/p>\n

Black Beans: You can either use canned black beans, rinsed, or cook your own black beans from dried beans.\u00a0<\/p>\n

Salt and Pepper.\u00a0<\/p>\n

Cilantro: For garnish.\u00a0<\/p>\n

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To Make This Salad:<\/h2>\n

First, roast the corn and the peppers in a 425 degree F oven for about 20 minutes. Let the ingredients cool and then remove the skin from the peppers and chop them into small pieces. Strip the kernels from the corn.\u00a0<\/p>\n

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Next, combine the dressing ingredients and shake to emulsify.\u00a0<\/p>\n

After that, in a bowl or on a platter, arrange the corn and pepper mixture, beans, summer squash, and chopped tomatoes. You can either arrange them separately so that your guests can assemble their own salad, or you can serve the ingredients all mixed together. Garnish with chopped cilantro with the dressing on the side.\u00a0<\/p>\n

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Recipe Variations:<\/h3>\n

You could also add a chopped avocado just before serving this salad. Chopped jicama would also add a nice crunch.\u00a0<\/p>\n

While I used hot honey in the dressing, standard honey will also work.\u00a0<\/p>\n

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Make-Ahead and Storage:<\/h3>\n

This salad is easy to make ahead and will last up to three days in the refrigerator. You can store it either mixed or each ingredients separately.\u00a0<\/p>\n

Serving Suggestions:<\/h3>\n

This salad is wonderful as a side for grilled fish or beef. It’s also great with tacos, enchiladas, or other Mexican fare.\u00a0<\/p>\n

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Cooking with Corn:<\/h3>\n

This week, the Sunday Supper group is sharing recipes with corn.\u00a0<\/p>\n

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Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash<\/h3>\n