A Sweet Twist on a Corn and Black Bean Salad


I'm such a sucker for this time of year. I was walking around the farmers market on Saturday as though it was the perfect day. Local strawberries are finally out, the weather is beautiful, and my son didn't knock anything over.

So I think one of the best kinds of items is highlighting that freshness without overdoing it. This salad just tastes like the sweet early start of summer. I love a corn and black bean salad but I feel like it's one of those items stuck in a rut - why do they always have to have cilantro and red pepper? I wanted something to change it up.

I like using rice vinegar because it adds a bit of sweetness that marries well with the corn. The rest of it is like a deconstructed pesto - you have the basil and the pine nuts but all the textures are coming through. And it uses one of my favorite strategies for corn, which is grilling it on the stove. Nothing makes summer feel more present than a little bit of char on a piece of corn. 

It is simple but still special. It's hearty enough to eat as a meal and will hold up as a side if needed. Get ready for a whole lot of summer content coming your way. 

Corn and Black Bean Salad

Serves 8

4 ears of corn, husked
2 15 ounce cans of black beans, drained and rinsed
1 1/2 cups chopped cucumber (Persian preferred)
1 cup chopped fresh basil
1 cup pine nuts
1/4 cup rice vinegar
1/4 cup olive oil
Dash of salt

Turn on your stove and place the corn on top. Cook for 4 to 5 minutes, turning every minute or so, until the corn is a little charred and cooked. Set aside to cool.

In a bowl add the beans, cucumber, basil, pine nuts, vinegar, olive oil and salt. Cut the corn off the cob and place it in the bowl as well. Stir and serve.