Chef Dell Leandro's Summer Corn Salad

Summer Corn Salad


5 Ea. diced farmstand Heirloom tomatoes   

1 pinhalved cherry Heirloom tomato

4Ea. grilled corn on the cob

1Ea. peeled small, diced cucumber 

½   small, diced red onion

1 Cup  cooked, drained white beans 

1      cup cooked red quinoa

1      cup fava beans- blanched, drained

¼      bunch, sliced basil

¼      cup olive oil

1Ea. lemon juice

2Oz red wine vinegar

salt + pepper to taste


  1. In a mixing bowl, combine all ingredients.

2. Toss lightly, adjust salt and pepper to taste.

Red Pepper Aioli 


2 ea.  roasted red pepper

1  cup garlic cloves

2   cups olive oil

½   mustard

1 ea.  lemon, juiced

1 T    crushed red pepper 

1   cup mayo


1 - To a heavy-bottomed pan, add garlic and olive oil.

Cook it on medium-low for about 20 minutes, until garlic is soft but not yet brown.

Set it aside and cool.

2- Add roasted red pepper to a food processor and puree. Add roasted red garlic, mustard, and lemon juice.

3- Slowly add half the oil.

4- In a mixing bowl, add the red pepper puree and mayo. Season with salt and pepper to taste.

Everyone loves chicken salad, but wouldn't it be great if you could mix it up once in a while? Anna Rossi's got you covered with two recipes for the lunchtime staple in this episode of The Chef's Pantry.
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