Mario Batali's Corn and Sweet Onion Salad

From 'Mario Tailgates NASCAR Style'

Difficulty: Easy
Cook Time: min

Food Network star and restaurateur Mario Batali has a new book, "Mario Tailgates NASCAR Style," which specializes in Southern-style grill favorites. Anyone who loves to tailgate will be sure to find something they like in this cookbook.


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 medium sweet onions, thinly sliced
  • 6 ears of corn, grilled (or 2 8-ounce cans corn kernels packed in water, drained)
  • 6 ounces roasted red peppers (1 jar), drained and finely chopped
  • 1 can white beans (12 ounces)
  • 1/2 cup fresh parsley, finely chopped
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Cooking Directions

    Place a skillet over medium heat. Add 2 tablespoons of the olive oil and the onions and cook slowly until the onions start to caramelize, about 15 minutes. Remove from heat and transfer to a large mixing bowl.

    Using a serrated knife, trim the kernels from the roasted corn and add to the bowl along with the roasted pepper, white beans and parsley. Set aside.

    In a small bowl, whisk together the lemon juice, vinegar, basil, thyme, sugar, salt and pepper to taste. While you are whisking, slowly drizzle in the remaining 1/4 cup olive oil so it is well incorporated. Pour the dressing over the vegetables and serve or cover and keep cold in a refrigerator or ice-filled cooler for up to 12 hours.

    Recipe Summary

    Main Ingredients: corn, onions, white beans, thyme, basil

    Course: Appetizer/Starter, Salad, Side Dish, Vegetable

    More Info: Vegetarian

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