Jun 15, 2010

Fresh Corn Salad with Black Beans and Tomatoes

    This is the perfect barbecue dish. It goes with everything and tastes of summer.

Fresh Corn Salad
source: Cook's Country

Serves 8

Sweet summer corn is the star here, so don’t try using either frozen or canned corn. If you like your corn salad spicy, include some of the jalapeño seeds.

6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon
red wine vinegar
1 jalapeno chile , stemmed, seeded, and minced
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon
table salt
1/4 teaspoon ground black pepper

8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans , rinsed
6 scallions , sliced thin
2 tablespoons minced fresh cilantro
Table salt and ground black pepper

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight fitting lid.
2. Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
To Make Ahead
This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.

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