Grilled Peach and Corn Summer Salad

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (suggestion: pair with chicken breast, grilled steak strips, goat cheese)

  Carbohydrates (greens, beans, peaches, corn, tomatoes)

  Fat (olive oil)

  Fiber (fruits and veg)

  Other (tomatoes, corn, and peaches are all sources of vitamin C and antioxiants)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Crunchy

  Fresh

  Chewy

  Firm

  Light

  Tangy

  Sweet

This salad is one of my favorite to enjoy during the summer months because I feel like it has it all; juicy tomatoes, sweet grilled corn, caramelized peaches, chewy fibrous green beans, herbaceous basil, and a great balance of fresh to cooked ingredients. It’s wholesome and feels like the essence of summer cooking.

I also love that most (if not all) of the fresh ingredients used here can be found at a summer farmer’s market! It’s a true farm-to-table treat that’s satisfies in flavor and fullness. It’s a perfect addition to a summer barbecue to use as a side or the main dish.

I want to note that the amounts of vegetables listed in this recipe is entirely up to you. It’s hard to measure greens and green beans, especially, so eye ball it to what looks good for you. Sometimes salads are better when they’re mostly toppings and if eating a cup of green beans doesn’t sound appealing to you, you are more than welcome to make less! These ingredients also are great leftover, so this makes an awesome prep for the week, too!

Allergens: No major allergens

Servings: ~ 2 salads

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Ingredients:

4 heaping cups mixed greens

2 ears of sweet corn, husked

2 medium ripe peaches, sliced in half and pitted

2 heaping cups fresh green beans, trimmed

1 cup cherry or grape tomatoes, halved

1/2 cup fresh basil, chopped

Olive oil and balsamic vinegar to taste

~2 tbsp neutral high-heat cooking oil for brushing/coating grilled items (grapeseed oil works really well!)

Salt and pepper to taste

Directions:

1. Preheat grill to medium-hot.

2. Prep peaches by brushing or spraying the flesh side of each half with ~1/2 tbsp neutral oil.

3. Prep corn by brushing or spraying all over with ~1/2 tbsp neutral oil.

4. Prep green beans by adding them to a grill-safe vegetable basket like this one. If you don’t have one, you can roast the green beans in your regular oven on 400F for about 15 minutes until browned. You can also use them raw, if you prefer.

5. Add corn and green bean basket to grill first. Grill for 10-12 minutes, flipping the corn and tossing the beans halfway through.

6. In the last 5 minutes, place the peaches in flesh side down.

7. Remove from grill when corn is tender and the peach is caramelized but not too soft. Set aside to cool.

8. In a large salad bowl, add mixed greens as a base.

9. When corn is cool enough to handle, remove corn from cob using a large chef’s knife, cutting as close to the cob as possible. Add to salad bowl.

10. Slice the peaches and add to bowl.

11. Add green beans, tomatoes, fresh basil, salt and pepper to taste, and drizzle with olive oil and balsamic to taste. Enjoy!

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