Sweet Corn Salad with Black Beans, Scallions, and Tomatoes

1. 1

   Shuck corn.

2. 2

   In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand.

3. 3

   Using a sharp knife, slice kernels off; transfer kernels to a bowl.

4. 4

   In a large frying pan, heat 2 tablespoons of olive oil and saute kernels until just softened, 5 to 6 minutes.

5. 5

   Return corn to bowl and add beans, scallions, tomatoes, and red pepper.

6. 6

   In a small bowl, combine vinegar, 1 teaspoon of salt, 1/4 teaspoon pepper, and remaining 2 tablespoons of oil.

7. 7

   Pour onto corn mixture, add cilantro or basil, and mix well.

8. 8

   Adjust seasoning to taste before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.