Fresh Frisee Salad with Avocado, Cherry Tomatoes, White Beans & Grilled Corn

A Seasonal Salad that Celebrates Both Cold & Warm Flavors
Filed Under > Appetizers & Sides

Frisee salad with avocado, cherry tomatoes, grilled corn and beans | recipe by Waiting on Martha
Fresh Frisee Salad with Avocado, Cherry Tomatoes, Grilled Corn & Beans

My husband hates frisee lettuce, but I actually love the stuff.  I think it adds great texture and interest to a salad.  But before I go any further and lose some of you, I’ll confess that I don’t consider myself a salad eater.  I find that a lot of cold salads fall flat, and rarely do I feel satisfied after eating them as my meal. 

But THIS, my friends, is the salad for non-salad eaters.  It’s honestly my favorite salad ever. It’s the warm and cold elements of the salad that make it both interesting and filling for me.  The warmth is brought by the sauteed white beans and corn (along with some red pepper flakes for a little heat!).  And the fresh frisee, cherry tomatoes, cilantro and creamy avocado give a certain coolness to each bite.  Truly, MKR

P.S. A quick tip if you’re getting your beans out of a can: as you probably know, you should rinse your beans as you take them out of the can because they’re super salty in there.  But what’s more: I recently learned that the only brand that doesn’t use harmful preserving ingredients in its cans is Eden Organics (which can be found at Whole Foods).  I’m always careful to use these beans to be safe!  xo 

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Fresh Frisee Salad with Avocado, Cherry Tomatoes, Grilled Corn & Beans
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 can of beans (you can use any, I used Great Northern White Beans here)
  2. 1 pint cherry tomatoes, halved
  3. 1 avocado, chunked
  4. 2-3 ears of fresh corn or 1 can of canned corn
  5. Handful of fresh chopped cilantro as garnish
  6. olive oil, to dress the salad
  7. salt and pepper, to taste
  8. red chili pepper flakes, to taste
  9. Squeeze or two of fresh lime to taste
Instructions
  1. Halve the cherry tomatoes and chunk the avocado.
  2. Sautee the beans and corn together with red pepper flakes, olive oil and salt & pepper.
  3. On medium heat cook the mixture through allowing corn to keep a bit of its crunch 5-10 minutes.
  4. Refrain from letting the mixture get too hot; transfer to bed of frisee lettuce, tomatoes and avocado.
  5. Dress the salad with olive oil and season (to taste) with red chili pepper flakes, cilantro, lime, salt & pepper.
Welcome by Waiting on Martha http://waitingonmartha.com/

 

ADDITIONAL CREDITS:

Photography, Rustic White for Waiting on Martha

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  • This looks SO good. Summer salads are my favorite – and add some grilled corn? You’ve got me hooked.

  • Jessica / 07.12.2016

    I have got to make a good grilled corn dish asap. Looks delicious!

    xo Jessica
    My Style Vita

  • Todd Stein / 07.24.2016

    Great salad idea, you fail to list cilantro as an ingredient although you mention it in the text. As well you show limes, but don’t list them either. Made it and it was really good!

  • Mandy Kellogg Rye / 07.24.2016

    Shoot, thanks so much for pointing that out I’m adding now! Glad you enjoyed it!

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