Summertime is drawing near and it seems like every grocery store is having a sale on corn right now. This sweet corn salad is perfect for those hot summer days when you want something light and refreshing to eat. If you have a potluck or BBQ to attend, this salad is easy to prepare and can be served without too many spoilage concerns (read: potato salad). Hubs loved eating this…in his words, “its kinda like eating salsa!”
I modified this recipe a bit and ended up doubling the amount of dressing added to the salad. I could barely taste the originally called for 3 T. vinegar, 2 T. olive oil, salt and pepper. However, I left the original recipe proportions in the recipe below, as some people may like a lighter flavor to the sweet corn salad and can make adjustments as desired. This salad is most delicious the day it is prepared but can keep for several days in the fridge in a tightly sealed container. Do keep in mind though that as time goes on, the tomatoes may start to “leak” juice and the vinegar flavor may be more pronounced.
Sweet Corn Salad with Black Beans, Scallions and Tomatoes (adapted from The Oprah Magazine Cookbook)
6 ears corn on the cob
4 T. extra-virgin olive oil
2 cans black beans, drained and rinsed
4 scallions, chopped
2 medium ripe tomatoes, chopped
1 red bell pepper, diced
3 T. red wine vinegar, or to taste
Coarse sea salt
Freshly ground black pepper
1/3 bunch cilantro, washed and chopped
Shuck corn. In a shallow baking dish, stand each corn cob on its larger end and hold the tapered end with your non-cutting hand. Using a sharp knife, slice the kernels off. Transfer kernels to a large bowl.
In a large frying pan, heat 2 tablespoons olive oil and saute kernels 5-6 minutes, or until just softened. Return corn to bowl and add beans, scallions, tomatoes and red bell pepper.
In a small bowl, combine vinegar, 1 teaspoon salt, 1/4 teaspoon black pepper, and remaining 2 tablespoons olive oil. Pour onto corn mixture. Add cilantro. Mix well, tossing to combine ingredients. Adjust seasoning to taste before serving.
Serves 8.
Little Bear's Kitchen 
Kevin said:
That is one nice looking salsa! I like using black beans in salsas.
littlebearskitchen said:
Hi Kevin, thanks for visiting my site! Its actually not salsa, but more like a salad as its fairly sweet and mild tasting. Though I guess if one were to add some heat and spice to it, it could easily be turned into a delicious salsa. 🙂
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