Friday, August 12, 2011

Fresh Corn Salad with Black Beans and Tomatoes

Here's another recipe made during our stay at the Cook's Country house in Vermont. If you're looking for a great side dish to bring to a BBQ or picnic, look no further: this salad is healthy, full of ingredients that you can buy right now at your local farm stand, and it's easy to make. I made it extra-summery by grilling the corn rather than boiling it as the original recipe called for. I also added avocado, because it just seemed to make sense with the other ingredients. Fresh corn and tomatoes are the stars here, so please don't use the canned kind. The leftovers make a great filling for quesadillas and omlettes!

Fresh Corn Salad with Black Beans and Tomatoes
adapted from The America's Test Kitchen Family Cookbook

6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 jalapeno chile, stemmed, seeded, and minced (leave a few seeds in if you want it a little spicy)
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans, rinsed
6 scallions, sliced thin
1 avocado, diced
2 tablespoons minced fresh cilantro
Table salt and ground black pepper


1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight­fitting lid.

2. Grill corn over direct heat until a few black marks appear (about 4-5 minutes), rotating occasionally. (or: 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, avocado, 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 (do not add the avocado until ready to serve). Before serving, bring to room temperature and freshen with a squeeze of lime juice. Add avocado, season with salt and pepper to taste.

Serves 8
Download a printable recipe.

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