I love this salad without any beans, but beans do bulk it up, so use them if you wish. —Alexandra Stafford
ears corns, shucked
cherry tomatoes, halved
feta, crumbled (I prefer in-brine varieties)
finely chopped basil
finely chopped mint
cooked beans, such as chickpeas, black beans, or white beans, optional, see notes above
kosher salt and pepper to taste
4 to 6 tablespoons
extra virgin olive oil
In This Recipe
Line a shallow bowl or plate with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel. With your other hand, use a knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can. Transfer corn to a bowl with the tomatoes, feta, and herbs. If using the chickpeas or beans, add them to the bowl as well.
Add 1/2 teaspoon kosher salt and pepper to taste. Add 4 tablespoons oil and the juice of half a lime. Toss and taste. Add another 1/2 teaspoon salt if necessary and more pepper to taste. If it needs more acidity, squeeze in the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil. Toss. Serve immediately.