Cajun Corn and Kidney Bean Salad [Vegan] – One Green Planet

Visiting farmer’s markets is one of my very favorite things about summer. It’s the best way to buy the juiciest peaches, robust red tomatoes, perfect pickling cucumbers, peppers of every persuasion, and of course, corn on the cob, to name just a few favorites. This incredible fresh produce is only part of the package. Even better, you get to chat with those who grow your food, keep your money in your town, reduce travel costs for your food (and therefore environmental impact) and experience your community in a uniquely satisfying way. This year, I’ve been busy making peach butter, pickles of all kinds, salsa, and jams. I keep thinking I’m going to make corn relish, but somehow the leftover corn finds it’s way into something else, such as this Cajun Corn Salad. Fresh and flavorful, adapt the spice level to suit yourself. A fresh or roasted poblano pepper ups the heat, or try a minced jalapeno. You may notice that there is no added oil to this salad, keeping it even lighter. This spiced-to-your-perfection salad is an ideal addition to any cookout or barbecue. It’s a great make-ahead dish, and travels well, too!

Cajun Corn and Kidney Bean Salad [Vegan]