Sweet Corn Salad With Black Beans Scallions And Tomatoes

Ingredients

8 ear Corn on the cob

4 tbsp. extra-virgin olive oil

2 c. black beans (cooked or canned)

4 scallions

3 ripe plum tomatoes

1 red bell pepper

3 tbsp. red wine vinegar

Coarse sea salt and freshly ground black pepper

2 tbsp. chopped cilantro or basil

Preparation

Step 1Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons of olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes, and red pepper.Step 2In a small bowl, combine vinegar, 1 teaspoon of salt, 1/4 teaspoon pepper, and remaining 2 tablespoons of oil. Pour onto corn mixture, add cilantro or basil, and mix well. Adjust seasoning to taste before serving.