My youngest is a bean freak. He loves anything with beans, and the more beans the better, and in my quest to find more foods with beans in them I came across this corn salad, and I have to say, it was very tasty. And Connor approves!
Corn Salad with Black Beans and Tomatoes
(from Cooks Illustrated)
Note: Cooks Illustrated says not to use frozen or canned corn. I might agree with the canned concept, but I’m not sure about frozen, so take that how you want. The salad can be prepared, covered, and refrigerated up to a day in advance, just before serving, let the salad sit at room temperature for 20 minutes. Either don’t dress it till serving, or freshen it with a squeeze of lime before serving.
6 tbsp extra virgin olive oil
2 tbsp lime juice
1 tbsp red wine vinegar
1 jalapeno chile (I used a cayenne), stemmed, seeded, and minced (leave seeds in for more heat)
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
Mix dressing ingredients together, either in a bowl or in a jar with a tight lid.
8 ears of corn (I actually used less and it was fine)
1 pint grape or cherry tomatoes, halved (I chopped up 3 regular tomatoes)
1 (15.5 oz) can of black beans, rinsed
6 scallions (I used 3 because it was all I had), sliced thin
2 tbsp fresh cilantro leaves, minced
Cook corn in boiling water until tender, 5-7 minutes. Drain and rinse under cold water. Cut the kernels from the cobs into a large mixing bowl. Add tomatoes, beans, scallions, cilantro, and dressing. Toss. Season with salt and pepper to taste (I didn’t add any), and serve.