Sweet Corn Salad with Black Beans, Tomatoes, and Scallions
Recipe Type: side dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Summer's freshest produce combined with black beans
  • 8 ears corn on the cob
  • 2 cups (475 mL) 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
  • ¼ teaspoon freshly ground black pepper , plus more to taste
  • 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish
  1. Shuck corn.
  2. 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.
  3. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes.
  4. Return corn to bowl and add beans, scallions, tomatoes and red pepper.
  5. In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil.
  6. Pour onto corn mixture, add cilantro or basil and mix well.
  7. Adjust seasoning to taste before serving.
Recipe by Honest Cooking at https://honestcooking.com/sweet-corn-salad/