Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Recipe Repost~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


2 responses

  1. Reiko

    I will be creating this lovely sounding salad as soon as my grape tomatoes are ripe for the picking. I had my first cheese and crackers topped with fresh basil from the garden today…can’t wait for the tomatoes! Thank you for re-posting this, Annie.

    June 24, 2011 at 4:46 pm

  2. I’ll be making this recipe for the weekend and will post pictures! It’s a wonderfully flavorful salad, with dense nutrition that tastes marvelous….it’s a winner in my kitchen! Please let me know your experience with this recipe, I’d love to hear about it!

    June 24, 2011 at 9:32 pm

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