I came up with this salad last summer, but then forgot to post the recipe before the corn and tomato season was over. I almost did it again this year, but we still have a few weeks left before the summer’s bounty gives way to fall harvests.
When I developed the recipe, I was looking for a different salad to take to a barbecue. I wanted to use in-season vegetables and I wanted to make a dish that would hold up at room temperature for several hours. I started with the corn I had in the fridge, thinking while I cut the kernels off the cobs. Tomatoes were a given – we had a bowlful begging to be used. Lemon zest and juice provided a bit of a tang without taking over like vinegar might have. I added shallots, but caramelized them to soften and deepen their flavors.
I mixed and tasted and thought. The colors were there, with the red of the tomatoes and the yellow corn. The flavors were there, with the sweet corn and shallots, the bright lemon and the fruity tomatoes. The textures were there with the crunch of the corn and the soft tomatoes. But there was still something missing. I had a can of black beans. Dark, slightly salty, creamy beans. Color – check. Flavor – check. Texture – check. The beans were the key to bringing it all together.
Be sure to make the salad with in-season tomatoes. If you use insipid grocery store tomatoes they will look pretty, but they won’t add much to the dish. You want the tomatoes that smell like summer when you cut into them. The ones that make you realize that you were kidding yourself with tomatoes over the winter. The ones that make you say, “Yes, that is why I fight the deer and the squirrels to grow tomatoes.” The ones that make a trek to the farmer’s market worth it.
Fresh Corn, Tomato and Bean Salad
From The Cook’s Life
This salad is fabulous with fresh corn cut off the cob. If you can’t get good corn, or don’t want to mess with cutting it off the cob, use the same amount of frozen corn – no need to thaw.
1-2 tablespoons olive oil, divided
1 medium shallot, diced
1½-2 cups fresh corn kernels, about 3 ears (see head note)
1 tablespoon water
1 large or 2 small tomatoes
1 15 oz. can black beans, low sodium preferred, drained and rinsed
freshly ground black pepper
Heat 2 teaspoons olive oil in a small frying pan over medium heat. When oil is hot, add shallot and reduce heat to medium low. You want to slowly caramelize the shallot, so lower the heat if necessary. Add another teaspoon of oil if shallot starts to stick. Prepare the rest of the salad while the shallot cooks.
Mix the corn with the tablespoon of water in a large microwave-safe bowl. Cover and microwave on high for 2 minutes. Set aside to cool.
Cut the tomatoes in half and use a spoon to scoop out the pulp and seeds. This will keep the salad from being too watery.
Dice tomatoes into pieces about the size of the kernels of corn. Add the diced tomato to the corn. Add the beans and the caramelized shallot. Zest the lemon and add it to the mixture. Toss gently to mix.
Juice the lemon into a small bowl or glass measuring cup. Add 1 tablespoon olive oil and whisk to combine. Add cayenne and black pepper to taste. Pour dressing over the bean mixture and stir. Taste and add a touch of salt if necessary. Serve at room temperature or chilled.
This keeps for several days in the refrigerator.