Go Back
Print
Black Bean and Corn Salad
Ingredients
Salad
  • Kernels cut from 3 ears of sweet corn either raw or grilled
  • 1/2 pound cherry or grape tomatoes halved
  • 3 to 4 scallions trimmed, sliced on a sharp angle, and soaked in ice water for 20 minutes and then drained and patted dry
  • 1 15 oz. can black beans or equivalent freshly-cooked black beans rinsed and drained
  • Kosher salt and freshly-ground pepper
  • 2 C. croutons I used sourdough cubes tossed with extra-virgin olive oil and baked in the oven.
  • 1/2 C. toasted pistachios roughly chopped
  • 1/2 C. freshly-grated Parmesan or Pecorino Romano cheese
  • 1 small handful of fresh basil leaves
  • 1 small handful fresh mint leaves
Vinaigrette Dressing
  • 1/3 C. olive oil
  • 2 T. red wine vinegar
  • 1 T. balsamic vinegar
  • 2 T. maple syrup
  • 1 garlic clove crushed
  • Salt and pepper to taste
Instructions
  1. Prepare the salad dressing. Combine the red wine vinegar, balsamic vinegar, maple syrup, garlic clove and salt and pepper in a bowl.Whisk to combine.
  2. Slowly drizzle the olive oil into the bowl with the other ingredients and whisk until the dressing is emulsified.
  3. To make the salad, combine corn, tomatoes, beans (I used Rancho Gordo black beans) and scallions in a large bowl. Add enough dressing to lightly coat the corn mixture. Season with salt and pepper and toss.
  4. Add croutons, pistachios, cheese, basil and mint and toss again. Adjust seasonings.
  5. Serve chilled or at room temperature