Fresh Corn Salad with Black Beans and Tomatoes

Name: Fresh Corn Salad with Black Beans and Tomatoes
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Extra Virgin Olive Oil: 6 tbsp; Lime Juice: 2 tbsp; Red Wine Vinegar: 1 tbsp; Fresh Jalapeno: 1; Garlic Cloves: 1; Ground Cumin: 1/2 tsp; Kosher Salt: 1/2 tsp; Fresh Ground Pepper: 1/2 tsp; Ears of Corn: 8; Grape or Cherry Tomatoes: 1 pint; Black Beans: 15oz; Scallions: 6; Fresh Cilantro: 2 tbsp; Kosher Salt; Fresh Ground Pepper

Features:

15 minutes
Serves 6
Easy

Ingredients

Dressing
6 tbsp Extra Virgin Olive Oil
2 tbsp Lime Juice
1 tbsp Red Wine Vinegar
1 Fresh Jalapeno
stemmed, minced, seeded
1 Garlic Cloves
minced
1/2 tsp Ground Cumin
1/2 tsp Kosher Salt
1/2 tsp Fresh Ground Pepper
Salad
8 Ears of Corn
1 pint Grape or Cherry Tomatoes
15oz Black Beans
6 Scallions
thinely sliced
2 tbsp Fresh Cilantro
minced
Kosher Salt
Fresh Ground Pepper

Directions

As summer approaches (okay, I know it’s only the beginning of March, but I have hope), I look for dishes that don’t require a lot of cooking and that utilize the fresh produce plentiful during that time of year.

I freaking love this “salsa”. Okay, it’s not quite a salsa in a traditional sense, but damn if you don’t give me a bowl of this and some tortilla chips and I don’t practically pee with delight.

I love the tangy dressing, spice of the jalapeno and sweetness of the fresh corn.

So, fine. It’s not summer yet. Not even close. But fix yourself up some of this, and you’ll almost be there. Fresh Corn Salad with Black Beans and Tomatoes from The America’s Test Kitchen Cookbook

I like to serve this with chicken tacos, grilled fish, or just with tortilla chips for dipping.

Tips:

To cut the corn from the cob, stand it up on one end and cut down vertically from the top. Rotate corn to cut all sides. Make sure you have a firm grip on your corn so you don’t cut yourself! They can be slippery little buggers.

Make sure to rinse and drain your beans really well. The liquid they come in does not make for good eats.

I don’t particularly like cilantro, so I left it out. No harm, no foul.

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Recipe Steps

1 Done	For the dressing, shake all of the dressing ingredients together in a jar with a tight-fitting lid.
2 Done	Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife.
3 Done	Add the tomatoes, beans, scallions, cilantro and dressing and toss. Season with salt and pepper to taste.