Mill City Cooks

Pan-Toasted Corn and Black Bean Salad with Basil

by Robin Asbell

Sweet corn is bursting with sugars, so when you pan-toast it you will caramelize all that wonderful sweetness. Zucchini, tomatoes, and basil are usually booming in the garden at the same time as corn, so use them all in this easy salad.

Serves 6

1          tbsp + 1 tsp cold-press sunflower or canola oil, divided
1 1/2 cups raw corn kernels (about 2 medium ears)
4          oz zucchini, cut into ½-in dice
1/4       cup chopped onion
14 oz canned black beans, drained
1          small ripe tomato, chopped
1/2       cup fresh basil, slivered
1          clove garlic, minced
1          tbsp champagne vinegar
1          tsp agave syrup
1/2       tsp salt

1. Heat a large, cast-iron frying pan over high heat. Drizzle in 1 tbsp of the oil. Add the corn, zucchini, and onion and stir. Keep stirring until the corn is tender and the zucchini is seared. Transfer the vegetables to a large bowl. Add the beans, tomato, and basil.

2. Combine the garlic in a cup or bowl with the vinegar, syrup, remaining 1 tsp oil, and the salt. Whisk to mix, then drizzle it over the corn mixture.

3. Toss to mix and serve, or cover and refrigerate for a couple of days.