This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving.
Servings: Serves 6–8
  • 8 ears corn on the cob
  • 2 cups black beans (cooked or canned), drained and rinsed
  • 4 scallions , chopped
  • 3 ripe plum tomatoes , seeded and chopped
  • 1 red bell pepper , diced
  • 3 tablespoons red wine vinegar , or to taste
  • 1 teaspoon coarse sea salt , plus more to taste
  • 1/4 teaspoon freshly ground black pepper , plus more to taste
  • 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish
  • Directions
    Shuck 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 olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes and red pepper.

    In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.


    Next Story