Summertime Blackberry & Roasted Corn Salad

Luscious blackberries and sweet corn are in season now and this recipe is great for a light summer dish!. It stands alone beautifully, but would also be delicious with some grilled shrimp or salmon on top for a quick and easy entree!

 

Blackberry & Roasted Corn Salad
Serves 4
This recipe makes a delicious side salad or top it with grilled shrimp or salmon and serve it as an entree!
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Ingredients
  1. 4 cobs of corn, roasted & cut off cob
  2. 1/2 lb. hericot verts (French green beans), partially steamed and cut into bite-size pieces
  3. 1 pint of blackberries
  4. 1/4 cup extra-virgin olive oil
  5. 2 T. balsamic or red wine vinegar
  6. 1/4 cup fresh basil, coarsely chopped
  7. 1/2 cup toasted pine nuts
  8. Salt and pepper
  9. 1/4 cup crumbled feta or goat cheese (optional)
Instructions
  1. Shuck the fresh corn and put in boiling water for 3 minutes. Drain and put corn on cookie sheet lined with foil. Drizzle olive oil and salt & pepper on corn and roast in 350 degree oven for 10 minutes. Cool completely and cut corn off cob. Set aside.
  2. Clean hericot verts and steam for 5 minutes until partially cooked, but still a little crunchy. Immediately put beans in an ice bath for 5 minutes to stop cooking . Drain water and cut beans into bite-size pieces.
  3. Place the corn, beans, blackberries, pine nuts and basil in a serving bowl. Drizzle the olive oil and vinegar of your choice and toss to coat. Add salt and pepper to taste and more olive oil and vinegar if needed.
Notes
  1. Top with feta cheese or goat cheese if desired
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