Bean and Corn Salad

A bright, simple salad of sweet corn, black beans, cherry tomatoes, and fresh basil — dressed with olive oil and red wine vinegar for a fresh, elegant take on a summer staple.

Prep Time:	Total Time:
20 mins	40 mins
Serves:
8

Ingredients

• 4 ears of corn

• 2 15 oz. cans of black beans

• 1/2 small red onion minced

• 20-24 cherry tomatoes cut into 1/8’s

• bunch of basil

• salt & pepper to taste

• 1/4 cup olive oil

• 3 tablespoons red wine vinegar

Instructions

1. Bring a large pot of water to boil. Strain and rinse black beans. Place black beans in a large mixing bowl.

   
   

2. Peel and remove corn husks and then boil corn for 5-6 minutes.

   
   

3. After cooking and allowing ears of corn to cool, cut kernels off of the ears of corn. Add cut corn to the beans and then mince ½ of a small red onion and add to the bowl.

   
   

4. 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.

   
   

5. 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!