I love summer. I love food in summer. With June Gloom…it’s difficult to get that true summer feeling. Salads like this help. I love all things in this salad. Fresh corn cut off the cob, diced red onion, black beans, basil chiffonade and topped with a few diced tomatoes. I threw this together for a midday work barbecue today and I can’t wait to get some on my plate.
Fresh Corn and Basil Salad with Black Beans6 ears fresh corn shucked I small red onion, diced 1 can black beans, drained and rinsed Fresh basil 3 tbsp. Cider Vinegar 3 tbsp. Olive Oil 1/2 a lime – squeezed salt and pepper
Place shucked corn ears into salted boiling water for 3 minutes…just to cook out the starch a bit.
Remove from boiling water and place in an ice bath to stop the cooking, when cool, remove and pat dry. Cut kernels off of the cob, holding the ear vertical, and cutting as close to the cob as you can without getting too much of the pith.
Throw corn, diced onions and black beans in a bowl and mix. Add in vinegar, olive oil, lime juice, salt and pepper. Make sure to taste along the way to get the seasoning right. If you will be serving it cold (from the refrigerator) season a little more heavily.
Right before serving, chiffonade the basil, and toss in. I topped it with a few seeded and diced tomatoes for a little punch of color.