Spicy Corn, Tomato and Black Bean salad

By lyncha00 • August 1, 2011 • 0 Comments

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Author Notes: This is an easy dish that lets you incorporate three of the best things about summer in the northeast - fresh sweet corn, ripe heirloom tomatoes and crisp jalapeno pepper. A healthy dose of oregano and a splash of fish sauce make this a flavor packed summer side dish. - lyncha00

Serves 4

2 ears fresh picked corn
1 can black beans
2 medium heirloom tomatos
1 shallot
1 clove garlic
1 jalapeno pepper
1 splash fish sauce
1 teaspoon oregano
sea salt & fresh cracked pepper to taste

Boil a pot of water large enough to fit the two ears of corn. Add the husked corn ears to the water, wait for it to come back to a boil, cover, turn off heat and set a timer for 10 minutes. This is a foolproof method for cooking corn and gives you plenty of time to complete step 2.
Put the black beans and diced tomato in a colander to drain off all excess liquid. Finely dice the shallot, garlic and jalapeno and add to a serving bowl with the fish sauce, red wine vinegar and oregano. Stir to combine.
When the 10 minutes is up for the corn, remove the ears and dry well in paper towel. Cut the kernels off with a sharp knife, add to the serving bowl along with the drained black beans and tomatoes. Stir together and add sea salt and fresh cracked pepper to taste.