25/07/2026
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Need a dinner idea? This quick summer salad goes with almost everything.
Put your new Try Me Knife to the test with a simple, finely chopped salad that couldn’t be easier to prepare once you have the right tools. Thanks to its slightly wider blade, distinctly pointed tip, and agile cutting edge, the Classic Ikon 4 1/2" Asian Utility Knife allows you to chop peppers, onions, and tomatoes like a pro.
The result? A fresh, versatile salad or dip that tastes great with tortilla chips, grilled proteins, or just as it is for a light summer meal.
Try it now with your Try Me Knife!
For the dressing:
4 tablespoons olive oil
3 tablespoons lime juice or lemon juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon cumin or chili powder
Salt and freshly ground black pepper
For the salad:
1 green bell pepper, finely diced
1 small red onion, finely diced
2 medium tomatoes or a handful of cherry tomatoes, cut into bite-sized pieces
1 medium ear of corn, kernels sliced from the cob
1 can black beans, drained and rinsed
1 handful of fresh cilantro, chopped
Optional toppings:
1 small jalapeño, finely chopped (for heat)
1/2 of an avocado, diced
1 to 2 spring onions, finely chopped
Preparation
1. Make the dressing: Mix the dressing ingredients thoroughly in a large bowl.
2. Chop and combine: Chop the vegetables and add them to the bowl with the dressing. Add the beans. Toss gently to combine.
3. Season to taste. Fold in any optional toppings. Enjoy right away as a side salad or a delicious dip with tortilla chips. Or, tightly seal and store in the refrigerator for up to 3 days.
We hope you enjoy your Try Me Knife :)
And above all: enjoy your meal!
