Fresh Corn, Black Beans, and Tomato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the dressing: Combine first 8 ingredients in a jar with a tight fitting lid then Shake all of the dressing ingredients together.
  • 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. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
  • To Make Ahead.
  • This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.
  • My Note: For the two of us, I used just 2 ears, microwaved in a covered dish for 2 minutes, about a pint of grape tomatoes from the Farmers Market, one can of black beans, half small onion and 1 tab minced cilantro (you can omit cilantro if you don't like it, still taste great). For the dressing I just cut everything in half except I did use one garlic clove and 1 small jalapeno minced very fine. Plus I used half tablespoon of white wine vinegar and red wine vinegar each, you can use a bit more according to your taste. Fresh corn is the key here, plus I used Bush's Low Sodium Black Beans. This dish should not be served ice cold let it come to room temperature.
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