Summer at the farmer’s market is a revelation — rows of vibrant produce and the inspiration to create simple, flavorful dishes. Fresh corn and tomatoes always catch my eye, not only for their bright colors but for the perfect balance they bring to summer meals. This salad highlights those flavors with the added heartiness of black beans, making it great as a side or a light main.
Sweet White Corn on the Cob
This recipe is friendly for anyone trying to increase vegetable intake, whether they eat meat occasionally or follow a vegetarian or vegan diet. Beans add plant-based protein and keep the salad satisfying. If you prefer more protein and dairy, you can optionally stir in cubed, shredded, or crumbled cheese.
Cook’s Country — a practical, home-cook-focused magazine — suggests that corn eaten fresh from the cob is one of the best summer experiences. Combining corn with beans and tomatoes is a close second: the sweetness of the beans and the acidity of tomatoes enhance the corn’s natural flavor. Their testing led to a few useful guidelines:
- Boil ears of corn until just tender, then cool them quickly under running water to avoid overcooking.
- Canned black beans work well when rinsed and drained thoroughly to remove the packing liquid.
- Choose sweet, firm grape or cherry tomatoes — they release less watery juice than larger diced tomatoes.
Use fresh summer corn rather than frozen or canned for the best texture and flavor. If you enjoy a spicy kick, include some jalapeño seeds or extra finely minced hot pepper to taste.
Jane’s Tips and Hints:
When handling hot chiles, disposable latex or nitrile gloves protect your skin from capsaicin oils and make cleanup easier. If you choose not to use gloves, wash hands thoroughly with soap and hot water after handling peppers. The seeds and the white ribs inside peppers concentrate most of the heat, so remove them to reduce spice.
Kitchen Skill: Mincing fresh herbs
Why:
Mincing produces very finely chopped herbs that distribute evenly through a dish and release their aroma without large leaf fragments.
How:
For feathery herbs like cilantro and Italian parsley, use a very sharp knife to shave the leaves from the stems, discard any thick stems, then gather the leaves and chop repeatedly. Rotate the cutting board and cut across the pile until herbs are finely minced. A sharp knife reduces bruising and makes the process faster.
- Dressing
- 6 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp red wine vinegar
- 1 chile pepper, stemmed, seeded, and minced (mild to hot, to taste)
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp table salt
- 1/4 tsp ground black pepper
- Salad
- 8 ears fresh corn, husks and silks removed
- 1 pint grape or cherry tomatoes, halved
- 1 (15.5-oz) can black beans, rinsed
- 6 scallions, thinly sliced
- 2 tbsp minced fresh cilantro
- Finely minced jalapeño or other hot pepper, optional
- For the dressing: Combine or shake all dressing ingredients in a jar with a tight-fitting lid. Shake again before using.
- For the salad: Cook the corn in 6 quarts of boiling salted water until tender, about 3 to 5 minutes. Drain and rinse under cold water to stop the cooking.
- Break cobs in half, stand them on the flat side and cut the kernels from each cob into a large bowl using a sharp knife. Add the tomatoes, beans, scallions, and cilantro; toss gently. If you like more heat, add finely minced jalapeño. Season with salt and pepper and pour on half the dressing. Toss, taste, and add more dressing if desired. Serve immediately or hold at room temperature for a few hours.
- MAKE AHEAD: Prepare, cover, and refrigerate the salad up to a day in advance. Bring to room temperature before serving and brighten with a squeeze of lime juice. Adjust seasoning as needed.
- OFF SEASON: In winter, use frozen corn and canned black beans, and skip the tomatoes. Add finely chopped red bell pepper for color if desired.