Tomato, Corn and Bean Salad | Lunch
If you get your corn at the farmers’ market and it was picked just that
morning, you can skip the cooking step—just add it directly into the salad and
enjoy the sweet, fresh flavour it lends to the dish.
6 ears corn
3 large tomatoes, diced
2 cups cooked navy beans, or one 15-ounce can, drained and rinsed
1 medium red onion, peeled and diced small
1 cup finely chopped basil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
1. Bring a large pot of water to a boil. Add the corn and cook for 7 to 10
minutes. Drain the water from the pot and rinse the corn under cold water
to cool, then cut the kernels from the cob.
2. In a large bowl, toss together the corn, tomatoes, beans, onion, basil,
balsamic vinegar, and salt and pepper. Chill for 1 hour before serving.