Corn, Grape Tomato, & Black Bean Salad

Post date: Nov 7, 2013 3:19:46 AM

A variation on Cecelia's Chilean Corn & Tomato Salad. Made with the McInPenners specifically in mind.

4 ears corn

2 15-oz cans black beans

1 tub (10.5 oz.) "Cherub" grape tomatoes

salt

black pepper, freshly ground

2-3 lemons or limes (to yield ~3/4 C. juice)

1 C. extra virgin olive oil

1 C. cilantro, leaves only--no stems.

Shuck corn and remove all silk. Bring pot of water to a boil. Add 1 T. salt. Boil corn for 4-7 minutes, depending on age and tenderness of corn.

While water is coming to a boil for corn:

-Drain black beans in a colander.

-Rinse cilantro 3 times. Remove leaves and discard stems. Dry in clean paper toweling.

-Wash and half gape tomatoes lengthwise. Place in serving dish.

When corn is cool enough to handle, shave off kernels into serving dish.

Add well-drained black beans to corn and and tomatoes. Squeeze lemons over. Add extra virgin olive oil, salt, and freshly ground pepper, to taste. Add cilantro leaves, toss, and taste again for final seasoning.