Corn and Soy Bean Salad

This summer salad can be served right away or kept to snack on throughout the week

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2 pints of soy beans, removed from their pod
4 ears of corn, cut from the cob
2 pints cherry tomatoes or 2 lbs slicer tomatoes
1 bunch kale, any variety, stems removed and leaves cut into ribbons
1 cucumber or summer squash, diced
1/4 cup sherry or red wine vinegar
1/2 cup olive oil


  1. In a frying pan heat a glug of olive oil over medium heat
  2. Add the soy beans and corn kernels with a couple pinches of salt and sauté until the soy beans are bright green and the corn a golden yellow, about 4 minutes
  3. Cut the tomatoes into chunks or halve the cherry tomatoes
  4. In a large bowl sprinkle the kale with some salt and massage until dark green and tender
  5. Add the cooked soy beans and corn, the tomato chunks, the diced cucumber and/or squash, and the oil and vinegar then toss to combine
  6. Taste and adjust seasoning and serve