Corn & Black Bean Salad

By lisalang

Ingredients

• 1/2 pound dried black beans
• 6 ears corn
• 4 Kumato® tomatoes, chopped small
• 2 shallots, chopped fine
• 2 scallions, chopped using all of the white and half of the green part
• 1/2 bunch chives, chopped fine
• 1/2 cup rough-chopped cilantro
• 6 tablespoons Fairway Extra Virgin Olive Oil
• Juice of 2 limes
• Fairway Kosher Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Presoak the 1/2 pound dried black beans (equal to 1 cup) in 5 cups water overnight, or at least 8 hours. When ready, rinse the beans in fresh water (throw out the water they were soaking in), then follow the cooking directions on the bag of beans. Make-ahead tip: You can cook the beans up to 3 days in advance and store them in a sealed container in the fridge.
After the beans are cooked, or right before they’re finished cooking, prepare the corn. Remove the husk and silk, and boil the corn for about 3 minutes, until the kernels are soft.
Let the corn ears cool, then using a chef’s knife pointed downward, cut the kernels off of the cobs in a lengthwise motion, exercising caution.
Place the cooked beans and corn kernels in a large bowl. Add the chopped tomatoes, shallots, scallions, chives, cilantro, olive oil, lime juice, and kosher salt and pepper. Mix well and serve.