Summer Corn, Bean and Tomato SaladAugust 14, 2019
My husband has been making this Summmmaaaa time salad for as long as I can remember and I adore it as it works really well with so many things. The flavors speak of the season. Take it away Mister Sive on this Wine & Dine Wednesday post shot at WestWard and written at Hawthorne where he is making this again tomorrow eve for visiting family.
This is a stalwart on the Watson Sive household menu: a fine accompaniment to barbeque chicken, a hearty and easy-to-travel picnic, and a happy leftover. This dish couldn’t be simpler. Review the components in the first picture. Prepare each separately. Mix! I’ve noted the portions I use, but always do to your liking.
A few hours beforehand, mince a ½ cup of red onion, cover with your favorite vinegar, and pickle to mellow the onion.
Lightly cook 5 cobs of corn and cut off the kernels.
Remove the seeds and juice and medium chop about 2 cups of tomatoes.
Remove the seeds and medium chop 1 large cucumber.
Julienne ½ cup of Italian parsley (or cilantro if you want a bit more zip!)
Drain 2 cans of black beans.
Add together in a bowl, pour over some EVOO, and mix lightly. This is great both cold or room temperature.