Sweet Corn Salad with Black Beans, Scallions and Tomatoes

Moira Hodgson

This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving.

Servings: Serves 6–8

Ingredients

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.

From the June 2007 issue of O, The Oprah Magazine