Rob’s boss brought in some grape tomatoes and jalapenos that were free for the taking. Well I love produce and I love free stuff so FREE PRODUCE? Yippppeeee! Rob brought home enough grape tomatoes for this salad (and he still left plenty for his co-workers).
This salad is very easy to assemble. I actually have the recipe already typed out because I’ve been asked for it so many times. It comes from the Joy of Cooking: All About Vegetarian Cooking cookbook.
I’ve also made the salad without garlic with great results. My mom doesn’t eat garlic at all so I have to omit it when I make it for my parents. For the container, I found some great foil containers with lids (lid not pictured) at the dollar store. You get four for a dollar. They remind me of a container you might see at a deli.
Unrelated to the bean salad….I also wanted to mention that my spam filter has been overzealous in marking legitimate comments as spam lately. If you leave a comment and it doesn’t appear right away, this is what is happening. I just have to de-spam the comment and it will appear. I didn’t want anyone to think I zapped their comment.
Black Bean, Corn, & Tomato Salad
1 ½ cups cooked fresh corn (cut from 3 ears of corn)
Drain and rinse corn in cold water after cooking before cutting from the cob.
Whisk together in a small bowl:
2 tablespoons red wine vinegar
1 clove garlic, minced
1/8 teaspoon sea salt
Freshly ground black pepper to taste
Gradually whisk in:
3 to 5 tablespoons of olive oil, or to taste (I use 3)
¼ cup snipped or sliced fresh basil
Drain and rinse two 15 oz. cans of black beans.
Add beans and corn to dressing. Then add the following:
8 ounces cherry tomatoes, halved (I use grape tomatoes)
1 cup chopped red onion
You may garnish the salad with fresh basil leaves