Description
This Sweet Corn Salad combines the bursting sweetness of fresh corn with black beans, scallions, tomatoes, and basil, creating a refreshing dish perfect for summer meals.
Ingredients
Units
Scale
- 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
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Shuck the corn and remove all the silk. Stand each cob on its larger end in a shallow baking pan, holding the tapered end with your non-cutting hand. Using a sharp knife, slice the kernels off and transfer them to a bowl.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the corn kernels and sauté for about 5 minutes, stirring occasionally, until the corn is just tender and slightly golden.
- In a large bowl, combine the sautéed corn, black beans, scallions, tomatoes, and red bell pepper.
- Drizzle with red wine vinegar and toss to combine. Season with salt and pepper to taste.
- Gently fold in the fresh basil leaves just before serving.
Notes
This salad can be served as a side dish or a main course. For added flavor, consider grilling the corn instead of sautéing it. Store leftovers in an airtight container in the refrigerator for up to 2 days. Fresh basil adds a wonderful aroma and flavor, but you can substitute with cilantro if preferred.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6 grams
- Sodium: 300 mg
- Fat: 4 grams
- Carbohydrates: 32 grams
- Fiber: 8 grams
- Protein: 7 grams
- Cholesterol: 0 mg