Fresh Tuscan Corn Salad

Name: Fresh Tuscan Corn Salad
Total time: P1H30M
Yield: 4
Cuisine: Italian
Ingredients: salt; tomatoes; red wine vinegar; scallions, spring or green onions; salt; black pepper; olive oil, extra-virgin; corn; pinto beans; basil

Submitted by Preactfrife

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 servings

PREP

10 min

COOK

10 min

READY

90 min

Ingredients

Tomatoes

TEASPOON SALT

EACH TOMATOES
cored, seeded and cut into 1/2-inch dice

Dressing

1 ½

TABLESPOONS RED WINE VINEGAR

EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

TEASPOON SALT

TEASPOON BLACK PEPPER

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

Salad

EARS CORN
fresh with kernels cut from cobs *

OUNCES PINTO BEANS
we use romano or cannelli beans, rinsed

TABLESPOONS 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.