Peach, Corn, Cabbage and Red Bean Salad Oil-Free WFPB

Celebrate classic summer flavors with this wilt proof salad that’s perfect for warm weather picnics. Juicy refreshing fresh peaches are the stars of this show, their delicate sweetness balancing the other heartier ingredients. A light, zesty, and slightly spicy, lime based dressing makes it all come together with citrusy sparkling flair!

WHY I LOVE IT

I recently attended a potluck vegan picnic where a wide variety healthy savory dishes were shared. There were so many great options, but I noticed that I was consistently drawn to the crunchier cabbage based salads with lighter, non-creamy, dressings. Something about the zesty light slaw-like salads seemed to hit the spot for me on that particular warm early summer evening. The following day I went to the store to get some cabbage and make my own version of what I’d liked best about the salads I’d tried at the picnic. My favorite summer fruits and veggies were starting to make their seasonal appearance at the produce aisle. The corn looked good and the peaches were ripe and juicy. While busily squeezing peaches and peeling back corn husks to chek the condition of kernels, I had an idea for my cabbagy salad. I needed to figure out a way to combine the cabbage with peaches and corn. I’ve always liked the corn and cabbage pairing in hot recipes, but couldn’t remember trying it in a salad. I also knew that peaches were good for making salsa which meant that they were adaptable to a Southwest flavor palette. These considerations inspired a Southwest themed tangy, sweet and slightly spicy salad that reminds me of the fruit cups topped with chili flakes sold by Mexican vendors on both sides of the border. The corn brings back memories of Mexican street corn that I’ve eaten alongside those fruit cups. Red beans add the satisfying protein that turns this salad into a meal while staying within the boundaries of the Southwest theme. This is a convenient recipe that can hold up to hot weather. It can also be made in advance, and only gets better after a day or two in the fridge.

CHOOSING YOUR BEANS

I think dark red beans are visually appealing in this salad. Scarlet runner beans, which are particularly dark and very large, are the beans I used because I happened to have them on hand. But any medium to large bean would work. Red kidney beans would be an economical and easy choice with a similar color aesthetic. The season for fresh heirloom beans coincides with the season for peaches and corn. Cranberry beans are often sold at farmer’s markets and would be ideal in this recipe. You could also go for more contrast and use black beans, or less contrast, and use any number of light colored beans. For salads, I prefer the firmer texture and cleaner flavor of home cooked beans instead of canned. But I am not snobbishly against canned or frozen beans. In fact, I use them all the time. Make this recipe your own with the ingredients that work for you. If you choose to use canned beans, you should rinse them well before adding them to the salad.

FRESH CORN IS BEST

Celebrating the fresh flavors of summer is what this salad is all about, so I strongly suggest that you use fresh corn kernels. Choose whatever method you prefer for cooking corn on the cob, then use a sharp knife to remove the kernels. I cooked my corn by baking it in the oven inside the husk. Corn on the cob that’s been cooked in an outdoor grill (or under the oven broiler) with a caramelized browning that’s similar to Mexican street corn would add an extra delicious layer of flavor to this salad.

MANAGING SPICE LEVELS

The amount fresh jalapeños in this recipe makes it only a little spicy because I’m only using 1/3 cup for a large salad and not adding any additional spicy seasonings. But if you’d rather keep things as mild as possible, Anaheim or green bell pepper would also work well. On the other hand, if you’d preffer to go hotter, you can always add cayenne pepper, hot sauce or use a spicier fresh pepper.

RED ONION ALTERNATIVES

Hearty freshly chopped red onions look pretty in this salad and I happen to love the texture. But almost any type of onion would work. For a milder onion flavor, you could use green onions or sweet Vidalia onions. For a more intense, sharper, oniony flavor, you could use shallots.

FRESH CILANTRO AND ALTERNATIVES

If you like or even love cilantro, this recipe is the perfect place to enjoy its unique and refreshing summery flavor. But if you’re not a fan of cilantro, or just happen not to have any at hand, many other fresh herbs could work as substitutes. I’ve substituted the cilantro in this recipe with equal parts fresh parsley and fresh oregano, a somewhat subdued combination that received rave reviews. For a bolder and quite different flavor profile, fresh basil would also be good, Thai basil in particular. A wide range of herbs would work with well with the other flavors in this salad, so don’t be afraid to get creative. Of course, you can always use dried herbs instead of fresh, but then the volume quantity should be about half—1/4 cup of chopped fresh herb leaves should be substituted with about 2 tablespoons of dry herbs. Remember that it’s easier to add more of an ingredient to a recipe than to remove that ingredient once it’s in there. So go easy on the herbs, taste your salad, then add more herbs if you think you need to.

PUTTING IT ALL TOGETHER

Putting this salad together is easy. I like to begin by mixing the seasoning ingredients in the same large bowl where I plan to mix my salad, squeezing the lime juice right into the the bowl, then adding mustard, maple syrup, chili powder, smoked paprika and salt. I quickly mix these ingredients together with a wooden spoon or large spatula to create a dressing before adding all the other ingredients and combining.

SERVING AND STORING

This salad can be served immediately, but it’s a little better if you give it a chance to sit for at least a few minutes so that the flavors merge. If you’d like you can store it in the fridge, preferably in a sealed container, for several days. Making it the day before you need to serve it and storing it in fridge is ideal in terms of flavor.

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