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Summer Corn and Black Bean Salad with Smoked Duck

Corn salsa served on a plate


2 ears fresh corn, husked, cooked and removed from the cob
1 Nueske’s smoked duck breasts, skin removed and cut into julienne pieces
4-6 cups spring greens
1 19 oz. cans of black beans, rinsed and drained
¾ cup chopped green olives
1 red pepper, peeled and diced
1 medium cucumber, peeled, seeded and diced
½ red onion, diced
1 cup cherry tomatoes, cut in half
½ cup chopped parsley, leaves only
3Tbsp. Sherry wine vinegar
1/3 cup great olive oil
1 garlic clove, chopped finely
Salt and Pepper


Place husked corn in boiling, salted water for 3 minutes. Cool corn and remove corn kernels from the cob, making sure not to cut to deep.

Place black beans in a colander and rinse until the water is clear and drain on paper towel.

In a large bowl, place the beans, corn, olives, pepper, cucumber, onion, tomatoes and parsley.

In a small bowl place the vinegar, oil and garlic and whisk. Reserve half the vinaigrette for the salad greens.

Add vinaigrette to corn salad and let set at room temperature for 20 minutes to marry the flavors.

Toss greens with oil and vinegar and place on a platter, top with corn and bean salad mixture and smoked duck sliced or julienne style.

Sprinkle with Wisconsin Little Mountain cheese and a bit more fresh corn. This salad can be garnished with smoked chicken, grilled salmon or boiled eggs for those who are vegetarians.

Serves 6


Recipe by Savory Spoon Cooking School