Summer Sweet Corn,Tomato & Black Bean Salad
When fresh sweet corn becomes available, this salad is the perfect meal for a warm summer day!
Fresh Summer Sweet Corn,Tomato & Black Bean Salad
Makes 6 servings
5 cups sweet corn kernels, from 7 to 8 medium cobs
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 10-ounce container cherry or pear tomatoes, halved or
3-4 large heirloom tomatoes, chopped
1/2 cup red onion, small dice
1/4 cup fresh basil, thinly sliced
1 – 2 cups freshly cooked (and cooled) or canned black beans
1-2 tablespoons balsamic vinegar (optional)
1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
2. Combine lemon juice, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add about 1-2 tablespoons balsamic vinegar-optional. Add remaining ingredients and cooled corn and toss until well coated. Serve.
Note: you can make this salad up to 4 hours ahead to have all of the flavors blend together