Supper Club Summer Salad

8 servings

Supper Club Summer Salad 1 - Ken Johnson (1)

Hint From Ken:

You can certainly use canned corn if fresh isn’t available but it’s worth the extra effort if it is and you have time. This salad is best served cold and tends to be more flavorful after a few hours marinating in your refrigerator. Enjoy as an accompaniment to grilled fish, pork tenderloin or smoked chicken.


What you’ll need:

1 lb package of frozen lima beans

8 ears of fresh corn
1/2 medium red onion

2 pints of cherry tomatoes (multi color makes for a nice presentation)

 1/4 cup of balsamic vinegar

1/2 cup of extra virgin olive oil

 1 small handful of fresh oregano leaves (chopped)

Kosher salt

Fresh cracked pepper

1 tsp sugar

Supper Club Summer Salad 3 - Ken Johnson (1)

In a small bowl…

Whisk together balsamic vinegar, olive oil, oregano, salt, pepper and sugar…

Set aside


Fill large pot with cold water. Shuck corn and place ears in cold water…


Turn heat on to high setting…

As SOON as water comes to a boil remove corn and drop in bowl of ice water…


Slice red onion into very thin 1 inch pieces, rinse cherry tomatoes and slice half wise using a sharp knife, carefully and evenly cut corn off of cob.

Mix beans, corn, onion and tomatoes in a bowl…

Whisk vinaigrette again and pour over bowl…

Toss together, cover and refrigerate until ready to serve.


Supper Club Summer Salad 2 - Ken Johnson (1)

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