Corn, Black Bean and Cherry Tomato Salad

July 21, 2011 · 0 comments

This festive salad is terrific as a side, but also stands alone nicely as a light lunch. The raw corn gives the salad a distinct crunch and also makes for a no-cook dish. Cilantro haters of the world, feel free to use either basil or flat-leaf parsley in its place.

2 ears fresh corn
1-15-oz. can black beans, drained and rinsed
1 pint cherry tomatoes
2 green onions thinly sliced, white and light green parts only
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Remove the kernels from the corn cob by either using a sharp chef’s knife or with one of these cute little corn zipper tools. Place corn kernels in a bowl, taking care to pick through for any stray bits of corn silk. Add the black beans, tomatoes, green onions, vinegar, olive oil, cilantro, salt and pepper. Toss gently to combine. Allow to sit for at least 20 minutes to let flavors meld. Serve immediately, or store covered tightly in the refrigerator.
Quick Tips
1. I like to use mixed cherry tomatoes because the range of colors enhances the look of the dish. You can also use grape tomatoes.
2. To make this into a substantial lunch with staying power, I like to add about 1/4 sliced avocado on top for some healthy fat. Also nice with a squeeze of fresh lime!

Preparation time: 15 minute(s)

Number of servings (yield): 4

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