Alstede Fresh Exclusive Recipe
Celebrate the flavors of summer with this colorful salad featuring sweet Jersey corn, crisp greens, homegrown cabbage, and hearty Alstede Fresh dried beans. It’s the perfect side for summer cookouts or a satisfying meal topped with grilled chicken, shrimp or steak.
Fresh from Your Alstede Fresh Share
- 2 hearts Alstede Fresh romaine lettuce, chopped
- 2 cups fresh Alstede Fresh sweet corn, kernels removed from the cob
- ½ cup finely shredded Alstede Fresh green or red cabbage
- ½ cup chopped Alstede Fresh cilantro
- 3 green onions, thinly sliced
- 1 lime (zest and juice)
Pantry & Market Ingredients
- 1½ cups cooked Alstede Fresh dried black beans
- ½ cup crumbled cotija cheese (or feta)
- ½ cup roasted pepitas
- 1 cup lightly crushed tortilla chips
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon chili powder or Tajín seasoning
- 1 small garlic clove, finely grated (optional) or substitute finely grated garlic scapes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Directions
1. Cook the Beans
Rinse ¾ cup dried Alstede Fresh beans and remove any debris. Place the beans in a large pot and cover with 3–4 inches of water. Bring to a boil for 2 minutes, then remove from the heat, cover, and let soak for 1 hour. Drain and rinse the beans, then return them to the pot with fresh water. Bring to a gentle boil, reduce the heat to a simmer, and cook until tender, about 45–90 minutes, depending on the variety and age of the beans. Drain and allow the beans to cool. Measure 1½ cups cooked beans for the salad.
2. Char the Corn
Heat a large skillet over medium-high heat. Add a drizzle of oil and cook the fresh corn kernels for 5–7 minutes, stirring occasionally, until lightly charred. Remove from the heat and let cool.
3. Make the Dressing
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, chili powder (or Tajín), garlic or garlic scapes (if using), salt, and pepper until smooth.
4. Assemble the Salad
In a large serving bowl, combine the chopped romaine, charred corn, cooked beans, shredded cabbage, cilantro, green onions, cheese, and roasted pepitas.
5. Toss & Serve
Pour the dressing over the salad and toss until evenly coated. Just before serving, gently fold in the tortilla strips to keep them crisp.
Garnish with extra cotija cheese, cilantro, and a sprinkle of Tajín, if desired.
Alstede Fresh Tip
Our dried beans are grown right here on the farm and are packed with flavor and nutrition. Cook a larger batch at the beginning of the week and refrigerate or freeze extras for quick salads, soups, tacos, and grain bowls.
For an even heartier version of this salad, add diced homegrown tomatoes, sweet peppers, or a chopped creamy avocado just before serving.
