Fresh Tuscan Corn Salad
Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.
Yield
4 servingsPrep
10 minCook
10 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tomatoes | |||
| ¼ | teaspoon |
salt
|
|
| 2 | each |
tomatoes
cored, seeded and cut into 1/2-inch dice |
|
| Dressing | |||
| 1 ½ | tablespoons |
red wine vinegar
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| Salad | |||
| 5 | ears |
corn
fresh with kernels cut from cobs |
*
|
| 15 | ounces |
pinto beans
we use romano or cannelli beans, rinsed |
|
| 3 | tablespoons |
basil
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tomatoes | |||
| 1.3 | ml |
salt
|
|
| 2 | each |
tomatoes
cored, seeded and cut into 1/2-inch dice |
|
| Dressing | |||
| 23 | ml |
red wine vinegar
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| Salad | |||
| 5 | ears |
corn
fresh with kernels cut from cobs |
*
|
| 433.5 | ml/g |
pinto beans
we use romano or cannelli beans, rinsed |
|
| 45 | ml |
basil
fresh, chopped |
|
Directions
DRAIN Toss the diced fresh tomatoes with salt in a bowl and then drain in a colander for about ½ hour.
DRESSING In a small bowl, combine the dressing ingredients, except the oil then whisk while slowly drizzling in ¾ of the olive oil. Set aside.
CORN Heat the remaining olive oil in a large skillet over medium-high heat, add the corn and cook, stirring regularly until the corn begins to show spots of brown, about 5 minutes or so.
ASSEMBLE Add the corn, beans and the dressing to a large bowl, toss together while warm and allow to rest for about 20 minutes so the flavors can mingle.
Stir in the basil and drained tomatoes, allow to sit for about 30 minutes to allow more mingling of flavors.
Taste and adjust seasoning with salt and pepper.
Will keep well, covered and refrigerated for up to 2 days. It does seem best the next day so this is ideal to make in advance.
