This is a simple, fresh and delicious way to enjoy summer’s bounty! Tomatoes and corn are in season and adding the beans brings a fresh and beautiful mixture to your table. You can serve this as a salad or side or as a salsa with chips. This also pairs beautifully with my Sour Cream & Dill Potato Salad and my Simple Ribs recipe.
Prep Time: 20 mins | Total Time: 30 mins | Serves: 20
Ingredients
4 ears of corn
2 15oz cans of black beans
1/2 small red onion, minced
20-24 cherry tomatoes, cut into 1/8's
3 tablespoons red wine vinegar
bunch of basil
salt & pepper to taste
Instructions
Step 1
Bring a large pot of water to boil. Strain and rinse black beans. Place black beans in a large mixing bowl.
Step 2
Peel and remove corn husks and then boil corn for 5-6 minutes.
Step 3
After cooking and allowing ears of corn to cool, cut kernels off of the ears of corn. Add cut corn to the beans.
Step 4
Mince ½ of a small red onion and add to the bowl.
Step 5
Cut cherry tomatoes by first cutting each tomato in half and then cutting each half into 4 small pieces. Add cut cherry tomatoes to the bowl.
Step 6
Chiffonade the basil and add to the bowl along with olive oil, red wine vinegar, salt, and pepper. Mix the ingredients and taste. You may have to add oil, vinegar, salt and paper several times to get the right tangy flavor. You can serve this salad at room temperature or chilled - you decide!
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