Sweet Corn Salad with Black Beans, Scallions, and Tomatoes

Name: Sweet Corn Salad with Black Beans, Scallions, and Tomatoes
Yield: 6
Ingredients: 8 ear Corn on the cob; 4 tbsp. extra-virgin olive oil; 2 c. black beans (cooked or canned); 4 scallions; 3 ripe plum tomatoes; 1 red bell pepper; 3 tbsp. red wine vinegar; Coarse sea salt and freshly ground black pepper; 2 tbsp. chopped cilantro or basil

By Moira HodgsonPublished: Jul 11, 2008

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When summer corn is at its sweet peak, make this hearty salad for a picnic or supper on the porch.

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Ingredients

8 ear Corn on the cob
4 Tbsp. extra-virgin olive oil
2 cups black beans (cooked or canned)
4 scallions
3 ripe plum tomatoes
1 red bell pepper
3 Tbsp. red wine vinegar
Coarse sea salt and freshly ground black pepper
2 Tbsp. chopped cilantro or basil

Directions

1. Step 1Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons of olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes, and red pepper.
2. Step 2In a small bowl, combine vinegar, 1 teaspoon of salt, 1/4 teaspoon pepper, and remaining 2 tablespoons of oil. Pour onto corn mixture, add cilantro or basil, and mix well. Adjust seasoning to taste before serving.