Easy Avocado Corn Salad

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full…

A Couple Cooks – Recipes worth repeating.

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.

Avocado corn salad

Some salads sound simple, but then you find yourself standing at the cutting board for ages. (Wait, where did the last 30 minutes go?) Here’s a salad that won’t take you half an afternoon to prep: this fast and easy Avocado Corn Salad! This one uses our favorite quick trick to a killer salad we use in our black bean and corn salad. It’s got a quick way to shortcut a bunch of chopping and the flavor? Incredible.

Another great option? Try our Avocado Tomato Salad with lemon vinaigrette!

Ingredients in avocado corn salad

This avocado corn salad can be quick and simple, or you can make it a little fancier using cooked corn on the cob. It’s the perfect summer salad for a barbecue or cookout, but it works for any season. Here are the essentials you’ll need for this recipe:

  • Avocados
  • Canned corn or cooked corn on the cob (see below)
  • Fresh pico de gallo, aka fresh salsa
  • Red onion, cilantro: optional!

Throw them all together, and you’ve got one salad with massive flavor and minimal chopping required. In fact, all you really need to chop is the avocados!

Avocado Corn Salad

The key: pico de gallo (aka fresh salsa)

The key to this concept? Purchased fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Why use it for an avocado corn salad?

  • Pico de gallo is a type of salsa made with fresh tomatoes, onion, garlic, cilantro, and lime juice.
  • It cuts down on chopping. You can find it in the fresh food section, already chopped up and ready to mix into your salad!
  • The lime juice makes a natural salad dressing. Make sure to pour on a little of the juices into the mix. Then add a drizzle of olive oil, and you’ve got dressing!

Alternative: homemade pico

Purchased pico de gallo is pretty easy to access in American grocery stores in the produce aisle. Don’t have access to it? You can make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor. Go to our Best Pico de Gallo recipe and make ½ the recipe.

Avocado Corn Salad

Main types of corn for avocado corn salad

This salad easily transforms from basic to fancy by using corn on the cob! It’s delicious with canned corn, but if it’s corn season: make a stunning salad using grilled or boiled corn. It’s also a fantastic use for leftover corn on the cob! Here are all our favorite ways to cook corn on the cob:

For the cob methods, hit up this way to How to Cut Corn Off the Cob. It’s easy and eliminates the mess! Can you use frozen corn for this salad? You can, but we find the flavor of canned is better in this case and you don’t even need to defrost it.

How to cut an avocado: the safe way

Last up for this avocado corn salad: do you know the best way to cut an avocado? This vegetable (well, fruit!) is notorious for inducing knife injuries. Here’s how to cut it…the safe way:

  • Remove the pit: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit, then twist it to remove it.
  • Safely pull the pit from the knife: Do not remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (See the video at the link.)
  • Remove from the peel and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices.

And that’s it! We hope you love this avocado corn salad: let us know in the comments below!

More avocado recipes

Love avocados? Here are a few more great avocado recipes to make with this tasty fruit:

This avocado corn salad is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Avocado corn salad

Easy Avocado Corn Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

Here’s a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.


Ingredients

  • 2 ripe avocados
  • 15-ounce can corn, drained or 1 ½ cups boiled or grilled corn kernels
  • ¼ cup red onion slices (optional)
  • 1 cup purchased pico de gallo, aka salsa fresca (including juices)*
  • Fresh cilantro, for garnish (optional)
  • ½ teaspoon kosher salt
  • 1 drizzle olive oil

Instructions

  1. If making with cooked corn, cut the corn kernels from the cob. Otherwise, drain the canned corn.
  2. Dice the avocado. If using, slice the red onion.
  3. Gently mix the chopped avocado, corn, red onion and cilantro (if using) with the pico de gallo, making sure to add it with its juices. Add a drizzle of olive oil if you like. The salad is best the day it is made. Leftovers are good for 1 day.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo. If you’d like

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Avocado corn salad

A Couple Cooks - Recipes worth repeating.

How to Grill Corn in the Husk

Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet…

A Couple Cooks – Recipes worth repeating.

Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet flavor.

How to grill corn in the husk

What’s better than sinking your teeth into the buttery pop of flavor that is summer sweet corn? There are so many ways to cook this summer treat, from boiled to grilled to even oven roasted. But here’s a new method that’s won us over: grilling corn in the husk! It requires a bit of know how, but it results in a fantastic flavor: beautifully moist and sweet, with a nutty nuance from roasting in the husk.

Grilling corn in husk: pros and cons!

The standard method for grilling corn? Shuck it and place it right onto the grill grates, so it gets beautifully charred. Another popular method is grilling corn in foil, which comes out extremely moist but no smoky grill flavor. Grilling corn in the husk is like a combination of the two methods!

  • Grilling corn in the husk results in moist, juicy corn (like the foil method) with a hint of charred nuttiness (like the grill grates method).
  • Some tradeoffs? Prep takes some time: you’ll have to remove the silk from each cob, and soak them for at least 20 minutes. It also takes slightly longer to grill than the grates method, and the cooking is slightly more uneven.

Is it worth it? After tasting it, we think so! We still like our perfect grilled corn method for ease of use, but this one is definitely up there flavor-wise. Plus, the husks come out fantastically blackened which looks visually impressive.

Grilled corn on the cob in husk

How to grill corn in the husk: basic steps

Ready to try this method? Grilling corn in the husk requires a bit of prep work, but it’s well worth it. Here are the two steps you’ll need to do that you might not think of before starting:

  • You’ll need to remove the silk. Yes, it’s a little fussy! Remove the silk of the corn, then pull the husks back up. This makes eating it easier once it comes off the grill.
  • Soak the cobs for 20 minutes. The husks are going to get very blackened on the grill grates. So to prevent them from catching fire, you’ll need to soak them first!
  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Grill for 20 to 22 minutes. Turn them to get even blackening on the outside of the husk.

Again, the prep work is worth it! Grilling corn in the husk gives it a roasty, charred flavor but keeps it moist instead of drying out (like in our Perfect Grilled Corn method).

How to grill corn in the husk

Make it a meal!

Once you’ve got your lovely charred corn in the husk, it’s totally showy! It’s perfect for a grilled summer meal, cooked up with your favorite proteins, grilled sides, or a summer salad. Here are a few of our favorite ways to make a summer-time dinner:

Grilling Corn in Husk

More ways to cook corn on the cob

How to cook corn on the cob? Let us count the ways! As we noted above, there are pros and cons to each method. Here’s a breakdown:

This grilled corn in husk recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
How to grill corn in the husk

How to Grill Corn in the Husk


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Diet: Vegan

Ingredients

  • 8 ears corn
  • Butter and salt, for serving

Instructions

  1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
  2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
  3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
  4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can air on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.
  • Category: Side dish
  • Method: Grilled
  • Cuisine: American

Keywords: Grilling corn in husk, grilled corn on the cob in husk, how to grill corn in the husk

A Couple Cooks - Recipes worth repeating.

Easy Tortellini Salad

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days,…

A Couple Cooks – Recipes worth repeating.

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days, so it’s also an easy lunch idea.

Tortellini salad

Here’s a pasta salad recipe that’s ultra versatile for picnics, barbecues, and an easy lunch idea: this Tortellini Salad! The tang of the artichoke, chewy pillowy pasta, zippy tomatoes, and peppery basil come together into a symphony of flavor! Even better, it stores up to 4 days in the fridge, making it a perfect easy lunch. We’ve made this more times than we can count already: and it’s irresistibly delicious every time.

The pasta to buy for tortellini salad…tortelloni!

Here’s an important tip for making tortellini salad. Make it with tortelloni pasta! What’s tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini, and it’s got a filled center versus a hole in the middle. Because it’s larger, it’s easier to taste the filling. Tortelloni is easy to find the refrigerated section at your local grocery.
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling. Of course, this really makes it a tortelloni salad. But it’s the tastiest pasta for the job!
  • Don’t make this pasta salad with frozen or dried tortellini. It’s just not as good! Trust us, we’ve tried it.
Tortellini pasta salad

Ingredients for tortellini salad

Got your pasta? It’s easy to throw together this tortellini salad once you’ve got the right type. Here’s what else you’ll need:

  • Cherry tomatoes
  • Spinach
  • Artichokes
  • Fresh basil: optional, but we highly recommend it! It’s especially easy in summer if you have a basil plant
  • Parmesan cheese
  • Homemade vinaigrette (or purchased dressing)

Use homemade dressing, or shortcut with purchased

This tortellini salad is very easy to throw together: boil the pasta, chop the veggies, then make the dressing! We created a homemade vinaigrette dressing for this salad that makes it beautifully fresh and delicious. Here’s what to note about it:

  • The homemade dressing is best flavor-wise. All you need is oil, vinegar, and a few spices. Dried dill makes for an intriguing flavor without overpowering.
  • In a rush, use ¾ cup purchased Italian or vinaigrette dressing. It makes it even easier to throw together.
Tortellini salad

Stores as leftovers for up to 4 days!

This tortellini salad works great as a pasta salad for summer picnics and barbecues, but we also designed it to work for lunches! This one is a fantastic make-ahead pasta salad that lasts for up to 4 days in the refrigerator. We had to work a bit to engineer that flavor to perfection. Here are a few notes for leftover storage:

  • Using neutral oil plus olive oil makes store well! Olive oil tends to clump up when it’s cold. How to make olive oil not solidify in dressings in the refrigerator? Add a neutral oil! Using equal parts organic vegetable oil or grapeseed oil makes a vinaigrette that doesn’t solidify. But if you prefer to use all olive oil, feel free! Just beware the salad dressing may clump up (just bring it to room temp before eating).
  • You may need to add a few pinches of salt. Some foods become more bland when refrigerated, which is the case with this pasta salad. Taste and add a few pinches salt before serving, if necessary.
Tortellini salad

More pasta salad recipes

There are lots of great pasta salad recipes for summer or lunches! Once you’ve tried this tortellini salad, here are a few more summer salads to try:

This tortellini salad recipe is…

Vegetarian. For gluten-free, use gluten-free tortellini. For vegan, use vegan tortellini and skip the Parmesan cheese (add a bit more salt as needed).

Print
Tortellini salad

Easy Tortellini Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 side dish servings
  • Diet: Vegetarian

Description

This tortellini salad is full of zingy flavor: delicious for picnics and cookouts! Leftovers last for days, so it’s ideal as an easy lunch.


Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 2 ½ ounces (2 cups) baby spinach or chopped spinach
  • 1 handful fresh basil leaves, roughly chopped (optional but recommended)
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes, roughly chopped
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup white wine vinegar***
  • 1 tablespoon granulated sugar
  • ½ teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper
  • ¼ cup olive oil
  • ¼ cup neutral oil (like organic vegetable or grapeseed**)
  • ¾ cup shredded Parmesan cheese

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run it cool water over it until it’s warm. 
  2. Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes. In a large bowl, whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and fresh ground black pepper. Then whisk in the olive oil and neutral oil
  3. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the Parmesan cheese and stir to combine. Taste and add salt or more cheese to taste. Serve at room temperature or cold. Stores up to 4 days refrigerated (leftovers taste great and work well for lunches!).

Notes

*Tortelloni is large tortellini that you can find in the refrigerated section. It’s best for this salad because standard tortellini is too small. 

**Using neutral oil in this pasta salad helps leftovers keep in the fridge: if you use only olive oil, it clumps up after about 1 day of storage. If you’re not planning to have leftovers, you can use 100% olive oil if you prefer. 

***In a rush? Substitute ¾ cup Italian dressing or your purchased vinaigrette dressing of choice for the homemade dressing. 

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Tortellini salad

A Couple Cooks - Recipes worth repeating.

Elote Salad

This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible. Our favorite…

A Couple Cooks – Recipes worth repeating.

This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible.

Elote salad

Our favorite summer side dish over here? Elote, aka Mexican grilled corn. The smoky sweet corn kernels slathered in an irresistibly sauce is the epitome of the season for us. So here’s another fabulous way to eat the same flavors: this Elote Corn Salad! It’s absolutely irresistible, pairing grilled corn with a tangy sauce and bursts of salty cheese. Don’t want to fire up the grill? There’s a shortcut method, too.

What is elote?

Elote, aka Mexican street corn, is grilled corn slathered in a creamy sauce of sour cream, mayonnaise, and chili powder, and sprinkled with cheese. It’s a popular snack served by street vendors in Mexico. Of course, it’s the very best on the street in Mexico or cities that have a strong Mexican heritage to their cuisine: there’s nothing like it!

This elote salad is a spin on the popular side dish that uses all the flavor of elote. But you’ll cut the corn kernels off the cob, making it into a free form corn salad. It’s essentially the same as esquites, a version of elote served in a cup by Mexican street vendors.

Ingredients in elote salad

This elote salad is easy to make: the only part that requires any sort of technique is cooking the corn. See the methods below! Otherwise, all you’ll need is:

  • Corn on the cob (or frozen corn, see below)
  • Green onion
  • Cilantro
  • Mayonnaise
  • Lime juice
  • Cotija cheese, queso fresco, or feta cheese
  • Spices: Chili powder, garlic powder, cumin, and kosher salt
Elote corn salad

Find Cotija cheese or queso fresco (feta is a substitute!)

If you can, look for Cotija cheese for this recipe! It’s the traditional Mexican style of cheese that’s use in elote. Here’s a bit more about it and a few substitutes:

  • Cotija cheese is a Mexican cow’s milk cheese: it’s white with a dry texture and a very salty flavor. You can buy it fresh or aged, but it’s usually easiest to find fresh at the grocery.
  • Queso fresco means fresh cheese in Spanish and is another Mexican cow’s milk cheese. It works as a stand in for Cotija, but it’s much less salty. You may want to add a little salt to recipes if you use this substitute.
  • Feta cheese is a Greek cheese that has a similar crumbly texture to Cotija, and it’s easy to find at the store. It’s similar in saltiness to Cotija as well.

5 ways to cook the corn

This elote salad is delicious no matter how you cook the corn! Mix mayo, lime, and spices into pretty much anything and it will taste delicious (really). Here are our top methods for cooking corn for this recipe:

  • Grilled: Elote salad is at its best with grilled corn! Try this Perfect Grilled Corn.
  • Roasted: Roasted corn is delicious and easy. Try Roasted Corn.
  • Boiled: The standard way to cook corn? Boiled. Try Boiled Corn on the Cob.
  • Sauteed: You can use fresh or frozen corn kernels for this recipe too! Melt 1 tablespoon of butter in a skillet, then add the corn kernels and cook 3 to 4 minutes until bright yellow and tender.
  • Smoked: If you have a smoker, this is the way to go! Try Smoked Corn.

That’s it! We hope you love this elote salad recipe. It’s the perfect summer side dish for a grilled dinner! Let us know in the comments below what you think.

Elote salad

More corn salad recipes

There are so many more ways to make a corn salad! Once you’ve tried this elote salad, we recommend the following:

This elote corn salad recipe is…

Vegetarian and gluten-free.

Print

Elote Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible.


Ingredients

  • 6 ears corn (or 5 cups corn kernels*)
  • 1 green onion
  • 3 tablespoons cilantro, finely chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • ½ cup crumbled Cotija cheese, queso fresco, or feta cheese
  • ½ teaspoon chili powder
  • ¼ teaspoon each garlic powder, cumin, and kosher salt (or more salt to taste)

Instructions

  1. Cook the corn: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Alternative methods: Make Boiled Corn on the Cob, Roasted Corn on the Cob, or Smoked Corn on the Cob. Or for a quick fix, use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.
  2. Cut the corn off the cob: Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.
  3. Prep the vegetables: Thinly slice the green onion. Finely chop the cilantro.
  4. Make the dressing: In a medium bowl, mix together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt.
  5. Serve: Mix together the grilled corn, vegetables, and dressing. If desired, top with a sprinkle more cheese crumbles.

Notes

*For a quick fix, you can sauté 5 cups fresh or frozen corn kernels. Melt 1 tablespoon of butter in a skillet, then add the corn kernels and cook 3 to 4 minutes until bright yellow and tender.

  • Category: Salad
  • Method: Grilled
  • Cuisine: Summer

Keywords: Elote salad, elote corn salad

A Couple Cooks - Recipes worth repeating.

Grilled Veggie Kabobs

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal…

A Couple Cooks – Recipes worth repeating.

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal healthy side dish.

Vegetable kabobs

Ready for the best best, easiest summer side dish? Let’s make Veggie Kabobs! Perhaps you’ve made these before without a recipe. But you’ll know, the veggies risk coming out under-seasoned and over-cooked. Here’s our best method for making veggie kabobs with a simple seasoning blend. All the best veggies come out cooked to perfection! It’s the ideal summer side dish for a grilled dinner. Let’s waste no time and get right to it.

Best vegetables for veggie kabobs

Sure, you can mostly use any veggies you want. But some veggies are not ideal here. The trick? Use veggies that all cook in a relatively similar timeframe. That means no extra hard veggies like carrots or potatoes. Here are the best vegetables for veggie kabobs:

  • Bell peppers, multi-colored for a beautiful look
  • Red onion or white onion
  • Zucchini or yellow squash (or a combination of both)
  • Mushrooms, either baby bella (cremini) or white button
  • Cherry tomatoes or grape tomatoes

Other ideas? Pineapple adds a nice sweet and savory combination. Small 1 to 2-inch sections of corn on the cob works, and so does diced eggplant. You can use cauliflower, but we recommend steaming them first (see Grilled Cauliflower).

What to avoid? Broccoli and asparagus are too hard to skewer. Carrots and potatoes should be avoided, or parboiled. Brussels sprouts also aren’t ideal for skewers, as they take slightly longer than the above veggies.

Veggie kabobs

Tips for chopping for vegetable skewers

Once you’ve selected your veggies, here’s what to note for the skewering process:

  • Chop the vegetables into relatively similar sizes. You’ll want them to be bite-sized for easy eating once they’re grilled to perfection. Keep in mind, they’ll shrink quite a bit once they’re cooked.
  • If using wooden skewers, soak them while you’re chopping. You only need 15 to 20 minutes for soaking, which is about the time it will take to preheat the grill and chop.
  • Or, use metal skewers! We purchased some metal skewers to save us from the soak. (Worth it.)

Seasoning for veggie kabobs

How to season veggie kabobs? You can make marinated veggie kabobs, but we prefer just throwing them on the grill with olive oil and seasonings. Here’s what we’ve found makes a killer seasoning blend. Throw on equal parts of:

  • Garlic powder
  • Onion powder
  • Dried oregano
  • Smoked paprika (a smoky version of regular paprika you should be able to find at your local grocery; see more info here)
  • Kosher salt
Grilled vegetable kabobs

Or, brush with BBQ sauce or teriyaki

A variation we often take on these veggie kabobs? Brushing the veggies with a sauce! Skip the seasonings above and just go with the sauce. You’ll want to do it twice: once before they go on the grill, and then a generous slather afterwards. Here are a few sauces we’ve tried and loved:

Heat and grill time for veggie kabobs

Once you’ve cut and seasoned the veggie kabobs, throw the them on the grill! Here are the specifics on timing and heat level (or jump right to the recipe):

  • Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
  • Chop and skewer the veggies and season. See the recipe below.
  • Grill on the grates for 10 to 12 minutes. Cook until charred and tender, turning every few minutes.
Vegetable skewers

Make it into a grilled meal!

These vegetable kabobs (aka skewers) are a fantastic side to round out a grilled meal. Here are a few ways to pair it!

More grilled veggies

Of course, there are lots more grilled veggies to throw on too! These vegetable skewers are part of our grilled vegetable series, which has all of our favorites:

These grilled veggie kabobs are…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Vegetable kabobs

Grilled Veggie Kabobs


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegan

Description

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal healthy side dish.


Ingredients

  • 1 red onion
  • 3 multi-colored bell peppers
  • 1 small zucchini
  • 8 ounces baby bella (cremini) mushrooms (or button mushrooms)
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil
  • ½ teaspoon each* garlic powder, onion powder, dried oregano, smoked paprika, and kosher salt
  • Fresh ground black pepper, to taste
  • Optional: lemon wedges

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees).
  2. If using wooden skewers, soak them at least 20 minutes.
  3. Chop the onion into large pieces. Cut bell peppers into chunks. Slice the zucchini into rounds 1/4-inch to 3/8-inch thick. Add the sliced veggies to a bowl with the whole mushrooms and tomatoes toss everything with the olive oil, spices, and salt.
  4. Skewer the vegetables and place each skewers on a baking sheet. Sprinkle with a few more pinches kosher salt and fresh ground black pepper.
  5. Place the skewers directly on the grill. Grill 10 to 12 minutes until tender and blackened, turning every few minutes. If desired, spritz with lemon wedges before serving.

Notes

*You can also brush the skewers generously with BBQ sauce or teriyaki sauce before grilling and then after grilling.

  • Category: Side dish
  • Method: Grilled
  • Cuisine: Grilled

Keywords: Veggie kabobs, grilled veggie kabobs, vegetable kabobs, veggie skewers, vegetable skewers, grilled vegetable skewers

A Couple Cooks - Recipes worth repeating.

Portobello Mushroom Pizza

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish. Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick! Basic idea for portobello mushroom pizza The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process. Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt. Roast at 450 degrees for 10 to 15 minutes, until nice and tender. Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.

Portobello Mushroom Pizza

Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick!

Basic idea for portobello mushroom pizza

The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process.

  • Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt.
  • Roast at 450 degrees for 10 to 15 minutes, until nice and tender.
  • Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all of the water to avoid watery pizza.
  • Top and bake again. Just a few more minutes in the oven is all they need: just to melt the cheese!
Portobello pizza

Key to the flavor: Pecorino Romano cheese

Here’s a tip we love to use for topping any type of pizza: use Pecorino Romano cheese! Pecorino Romano cheese is an aged Italian cheese that’s similar to Parmesan, but even saltier and more savory. Trust us: this will revolutionize your pizza! Put a few sprinkles on a portobello pizza and it’s gold.

What’s a Pecorino substitute? Parmesan cheese is pretty close, but doesn’t have quite the magic of Pecorino. If you do decide to use it, make sure to add another pinch of salt to the top of each pizza.

More topping ideas for portobello pizza

You can use any toppings you like on portobello mushroom pizza, of course! If you have 5 minutes, our Easy Pizza Sauce is incredible delicious. Then add whatever you like! This recipe is more of a concept than a strict guide to follow. A few topping ideas to try:

  • Pepperoni or Prosciutto
  • Artichoke hearts
  • Jarred bell peppers
  • Olives
  • Feta cheese
  • Herbs like basil, oregano or thyme

Toppings to avoid? Because portobellos do have extra moisture, avoid watery toppings like fresh mozzarella cheese or burrata.

Portobello mushroom pizza

How to serve a portobello mushroom pizza

Last important thing to note: this portobello mushroom pizza is not quite a meal in itself. Whatever way you serve it, a mushroom is not nearly as filling as a traditional pizza crust. So if you’re serving this as a main dish, make sure to add some hearty, filling side dishes. You also can serve the pizzas as a side dish. Here are some ideas for ways to serve portobello pizza as a main:

More portobello recipes

Not sure about you, but we’re a little obsessed with the meaty, succulent portobello mushroom. This mighty fungus is pretty darn special. Here are a few more of our favorite portobello recipes for ideas to serve it:

Portobello pizza

This portobello pizza recipe is…

Vegetarian and gluten-free.

Print
Portobello Mushroom Pizza

Easy Portobello Mushroom Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 pizzas (4 as a side, 2 to 3 as a main)
  • Diet: Vegetarian

Description

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.


Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups Easy Pizza Sauce
  • 1 to 1 1/2 cup mozzarella cheese
  • 1/3 cup Pecorino Romano cheese (highly recommended*)
  • Toppings: sliced Fresno peppers, fresh basil, other toppings as desired

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.
  3. Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).
  4. Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.  

Notes

*Pecorino has the best savory, salty flavor. If you can’t find it, substitute Parmesan cheese but add a few more pinches salt. 

  • Category: Main dish
  • Method: Roasted
  • Cuisine: Pizza

Keywords: Portobello mushroom pizza, Portobello pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Three Bean Salad (Better Than Grandma’s!)

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s? The anatomy of a bean salad! Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks, because it doesn’t require refrigeration! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks.

Bean Salad

OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s?

The anatomy of a bean salad!

Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks, because it doesn’t require refrigeration! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this source). Either way: Alex and I have been enjoying it for our entire lives.

Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.

Bean salad recipe

How to make this three bean salad recipe

Our spin on Grandma’s three bean salad is just as easy to make as the 1950’s style classic. That means the main steps are “dump and stir:” open the bean cans and stir everything together! At the same time, we wanted to freshen up the classic by cutting back on the sugar and adding a little freshness. Here are the elements we added to this three bean salad to make a modern spin:

  • Kidney beans and pinto beans: Why no chickpeas? They can have a tough texture and don’t soak up the marinade as quickly. We prefer pinto beans in a bean salad.
  • Green and yellow beans: Use just green beans for a classic three bean salad. But we like the color contrast of adding yellow wax beans to the mix.
  • White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple! It’s optional but makes a nice visual statement.
  • Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
  • White vinegar and olive oil: The salad where it’s appropriate to use white vinegar instead of white wine vinegar? Bean salad. (And German cucumber salad, of course.) It adds just the right astringent punch, balanced by the salt and sugar.
  • Dill and garlic powder: These spices aren’t standard, but they amp the flavors just enough.
Three bean salad

Eat immediately, or marinate at least 1 hour

You can eat your bean salad recipe right away and it’s very tasty. Or pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.

The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.

Tip: how to slice the onions

One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape. Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy.

  • How to do it? It’s easiest to explain by showing you. Go to minute 1:40 of this How to Cut an Onion video!
  • The basic explanation? Cut slices from the tip to the root (instead of through the middle).

Storage info

How long does homemade bean salad last? Store it refrigerated for 3 to 5 days. Like a pickle, the flavor intensifies over time! It’s great for lunches throughout the week. Beans don’t last indefinitely refrigerated, so make sure not to leave it longer than the storage recommendation.

Three bean salad recipe

When to serve bean salad (really anytime!)

Last but not least: how to serve bean salad! We’re huge fans of this easy salad and we think it works anytime: picnics, potlucks, and meals any time of the year. It’s a great protein-packed vegan side dish, and it helps to make any vegetarian or plant-based meal more filling. It also is great for summer grilled meals. Here are a few other salads you could pair with it for a stellar summer salad spread:

This bean salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Bean Salad

Classic Bean Salad (Better Than Grandma’s!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegan

Description

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s easy to throw together for picnics and potlucks. 


Ingredients

  • 15-ounce can kidney beans
  • 15-ounce can white beans or pinto beans
  • 15-ounce can green beans
  • 15-ounce can wax beans (or another 15-ounce can green beans)
  • 1/2 medium white onion
  • 1/4 medium red onion (optional)
  • 2 tablespoons chopped curly parsley (or Italian parsley)
  • 1/2 cup white vinegar*
  • 1/4 cup olive oil
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Drain and rinse the beans. 
  2. Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 
  3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

Notes

*Use standard white vinegar, not white wine vinegar! 

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Bean salad, bean salad recipe, three bean salad, three bean salad recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Goat Cheese Salad with Arugula & Apple

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate. I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot. Ingredients in this arugula goat cheese salad Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor: Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well Baby arugula: Make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.

Goat Cheese Salad

I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot.

Ingredients in this arugula goat cheese salad

Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor:

  • Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well
  • Baby arugula: Make sure to get baby arugula; standard arugula is much too spicy
  • Apple: A crisp red apple is best, though you can use a Granny Smith as well
  • Shallot: A shallot is a milder version of a red onion, and completes the flavor
  • Pecans: Substitute in any nut you’d like, or see below on how to step up the flavor
  • Balsamic dressing: This creamy balsamic dressing is our go-to, but you can use others too (see below)
Arugula goat cheese salad

Best salad dressing, and a few alternatives

Our favorite vinaigrette for this goat cheese salad is our Creamy Balsamic Dressing. It’s got just the right sweet tart flavor and creamy, emulsified texture. All you need is balsamic vinegar, honey, Dijon mustard, and olive oil: and it comes together in a breeze! Memorize it and you’ll have a dressing for all of your future salads; it’s our best loved salad dressings in this house!

But looking to mix it up? There are a few other vinaigrettes we love that pair with a goat cheese salad. Here’s what we’d recommend:

Step up the pecans: toast them or glaze them!

Want to make this salad really pop? When we’re making this goat cheese salad with arugula on a weeknight, we use plain nuts. But for entertaining, there are two ways to really make this salad sparkle:

  • Toast the nuts. A quick toast in the oven or in a skillet makes a huge difference: it really brings out the nutty flavor. Try Toasted Pecans, Toasted Walnuts or Toasted Almonds.
  • Glaze the nuts. Even better: make Glazed Pecans! Throw them in a pan with maple syrup and caramelize them: when they dry, they’ll be sweet and crunchy on the outside. Also try Glazed Walnuts.
Balsamic dressing

Variations on this goat cheese salad

There are infinite variations on this goat cheese salad with arugula: just swap in different fruits, veggies, or nuts to make variations of all kinds! Here are a few options:

  • Use different nuts, like walnuts, almonds, hazelnuts or pistachios
  • Make a pear goat cheese salad with sliced pears
  • Make a beet goat cheese salad with roasted beets (it’s easiest with pre-cooked packaged beets from the store, or roast your own)
  • Use berries instead, like blueberries, blackberries, or strawberries
  • Swap fruit for veggies, like carrots (raw or roasted) or roasted sweet potatoes
  • Use different leafy greens, like baby mixed greens, spinach, or shaved Brussels sprouts

You readers always have the best ideas! So let us know the ways you’ve customized this salad.

Goat Cheese Salad

Goat cheese vs cows cheese

Did you know goat cheese is slightly healthier than a standard cow’s cheese, like Parmesan or mozzarella? Here’s a little breakdown on how it compares (source: Prevention):

  • More vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk. It has more vitamin A & B, calcium, iron, magnesium, and potassium.
  • Slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85 calories), Swiss (108 calories), and cheddar (115 calories).
  • May be easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure, so people who are lactose intolerant many times can digest goat cheese.

This goat cheese salad with arugula recipe is…

Vegetarian and gluten-free.

Print
Arugula Goat Cheese Salad

Goat Cheese Salad with Arugula & Apple


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.


Ingredients

  • 1 recipe Balsamic Dressing (or Citrus Salad Dressing or Dijon Dressing)
  • 1 crisp apple
  • 1 shallot
  • 5 ounces (8 cups) baby arugula (not standard arugula*)
  • 1/4 cup pecans, roughly chopped (toasted or glazed, if desired)
  • 2 ounces soft goat cheese (chevre), crumbled
  • Sea salt

Instructions

  1. In a medium bowl, make the dressing.
  2. Thinly slice the apple and shallot.
  3. Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.

Notes

*Standard arugula has much too spicy of a flavor; look for the small baby arugula leaves like you see in the photo. It comes packaged in the produce section near the greens, or may be available at your local farmer’s market. 

  • Category: Side dish
  • Method: Salad
  • Cuisine: Mediterranean

Keywords: Arugula goat cheese salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quick Black Bean and Corn Salad (5 Minutes!)

Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table. Guess what? We’ve discovered a hack to make a kickin’ fresh black bean and corn salad…in just 5 minutes, no chopping required. Sure, it’s a bit of a shortcut. But if this shortcut gets you to eat more vegetables and plant-forward meals: how could it be bad? We’ll admit: we’re wary of recipes that claim to be the easiest, best thing you’ve ever tried. But this one…let’s just say we’ve been eating it on repeat ever since! Black bean and corn salad…in 5 minutes! With all the chopping involved, many black bean and corn salads take upwards of 20 minutes to make. Your knife and cutting board are dirtied, and you end up with tomato seeds all over your counter. Of course, we’re not averse to this on the regular! But we designed this black bean and corn salad to be a quick lunch time hack, or a lightening fast appetizer for dipping with chips. Here are the secrets: 1 can black beans 1 can corn 1 cup fresh pico de gallo, aka fresh […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table.

Black Bean and Corn Salad

Guess what? We’ve discovered a hack to make a kickin’ fresh black bean and corn salad…in just 5 minutes, no chopping required. Sure, it’s a bit of a shortcut. But if this shortcut gets you to eat more vegetables and plant-forward meals: how could it be bad? We’ll admit: we’re wary of recipes that claim to be the easiest, best thing you’ve ever tried. But this one…let’s just say we’ve been eating it on repeat ever since!

Black bean and corn salad…in 5 minutes!

With all the chopping involved, many black bean and corn salads take upwards of 20 minutes to make. Your knife and cutting board are dirtied, and you end up with tomato seeds all over your counter. Of course, we’re not averse to this on the regular! But we designed this black bean and corn salad to be a quick lunch time hack, or a lightening fast appetizer for dipping with chips. Here are the secrets:

  • 1 can black beans
  • 1 can corn
  • 1 cup fresh pico de gallo, aka fresh salsa (purchased)

It’s a true dump and stir recipe! Add a little salt and olive oil, and if you like garnish with cilantro. That’s it! No chopping. Mind blown.

Black Bean and Corn Salad

The lifesaver: purchased fresh pico de gallo (aka fresh salsa)

This black bean and corn salad is only possible because of one thing: it’s easy to find fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Pico de gallo translates to “beak of the rooster” in Spanish. It’s a type of salsa made with fresh tomatoes. The ingredients in pico de gallo include:

  • Tomatoes
  • Onion
  • Jalapeno pepper
  • Cumin
  • Garlic (optional)
  • Cilantro
  • Fresh lime juice

The nice thing about using purchased pico is that you can find it in the fresh food section, already chopped up and ready to mix into your salad! The pico de gallo also helps to make a natural dressing for the salad with the acidity of the lime juice. Mix that with a drizzle of olive oil, and you’ve got a dressing!

Or, make homemade pico!

Don’t have access to fresh store-bought pico de gallo or fresh salsa? Depending on your location, you might not be able to pick up a container of this magical mixer. That’s ok: just make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor! Just make a half recipe of our Best Pico de Gallo recipe.

Shrimp Rice Bowl
Add it to a shrimp rice bowl for a tasty dinner

Ways to serve this quick black bean and corn salad

What we love about this black bean and corn salad, other than being quick? It’s endlessly versatile! You can serve it for so many different occasions. This might just seem like a simple recipe: but we think it decreases the barriers between you and fresh, plant-forward eating. And for that, we think it’s a genius combination! You can make it into a lunch, dip, or healthy dinner idea like:

Black Bean and Corn Salad

More black bean recipes

What can you do with a can of black beans? Let us count the ways. Here are some of our favorite black bean recipes:

This black bean and corn salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Black Bean and Corn Salad

Quick Black Bean and Corn Salad (5 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4
  • Diet: Vegan

Description

Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table.


Ingredients

  • 15-ounce can black beans*
  • 15-ounce can corn
  • 1 cup fresh pico de gallo, aka fresh salsa (purchased)**
  • 1/2 teaspoon kosher salt
  • 1 teaspoon olive oil 
  • Fresh cilantro, if desired (for garnish)

Instructions

  1. Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
  2. If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.

Notes

*For a party size, double the ingredients. 

**You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

  • Category: Side dish
  • Method: Fresh
  • Cuisine: American

Keywords: Black bean and corn salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Wedge Salad

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish. Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it. What’s in a wedge salad? The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today! In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish.

Wedge salad

Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it.

What’s in a wedge salad?

The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today!

In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that are traditional in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:

  • Iceberg lettuce
  • Blue cheese dressing
  • Tomatoes
  • Chives
  • Bacon
Wedge salad recipe

Try smoky breadcrumbs in place of bacon!

For our spin on the classic wedge salad, we’ve created an innovation instead of the traditional bacon: smoky bread crumbs! You can use breadcrumbs to add the crunchy element that bacon provides, and season them to add a hint of the smokiness of bacon. It’s a fun way to get creative with your wedge salad (and makes it vegetarian). You’ll simply toast the breadcrumbs in a skillet with olive oil and spices until they’re golden, about 3 minutes. Here are the spices you’ll need:

  • Smoked paprika: Also labeled as pimentón at the grocery store, it’s a smoked version of sweet paprika and adds a hint of smoke to everything it touches. It’s worth seeking out here! (Use leftovers for all these smoked paprika recipes.)
  • Onion powder
  • Garlic powder
  • Salt

A fresh spin on blue cheese dressing

This wedge salad uses our favorite blue cheese dressing recipe: classic with a modern spin! Here are a few of the features of this dressing that makes it a go-to:

  • Uses Greek yogurt! Combining the standard mayonnaise with Greek yogurt helps to reduce the calories but still keeps the deliciously creamy texture.
  • Easy to whisk up. This one takes just a few minutes to make! You’ll mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.
Wedge salad

Don’t like blue cheese? A few options

Blue cheese is a strong flavor, and we know several people in our immediate circle who aren’t fans. You too? You can mix things up in the wedge salad and use a different salad dressing. Then top with feta cheese crumbles! Here are a few ideas for alternate dressings:

  • Ranch dressing: Try our best Ranch Dressing! It also uses Greek yogurt. You can even add a little smoked paprika to make Smoky Ranch.
  • Feta dressing: Simply make the blue cheese dressing below but use feta cheese instead of blue cheese.
  • Thousand island: Who doesn’t love Thousand Island? It’s not classic for a wedge salad, but still tasty!
Wedge salad

Cutting the wedges in wedge salad

Last up: there are a few things to note when you cut an iceberg head for your wedge salad! Here are a few notes and things to look for:

  • Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
  • Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
  • Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!

Mains to pair with wedge salad…it’s totally versatile!

The classic wedge salad is one of the most versatile salads we know. It goes with nearly anything. Here are some our favorite ways to pair it with a meal…that’s not steak:

More classic salads

Love the wedge? You’ll love these super classic salads too:

This wedge salad recipe is…

Vegetarian and gluten-free.

Print
Wedge salad

Classic Wedge Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

There’s something about that classic wedge salad recipe! Crisp iceberg and creamy blue cheese dressing is a match made in heaven.


Ingredients

For the salad

  • 1 recipe Blue Cheese Dressing*
  • 1 small head iceberg lettuce
  • 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
  • 2 chives, thinly sliced
  • 3 tablespoons blue cheese crumbles
  • Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

For the smoky breadcrumbs

  • 1 tablespoon olive oil
  • 1/2 cup panko (or homemade breadcrumbs)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/4 heaping teaspoon kosher salt

Instructions

  1. Make the Blue Cheese Dressing
  2. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 
  3. Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
  4. To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately. 

Notes

*Not a blue cheese lover? Make our Ranch Dressing and add 1/2 teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese. 

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Wedge salad, wedge salad recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes