By Debbie Devore Salads & Dressings, Vegetables & Sides
October 26, 2015
This simple salad is good any time of year, but especially when made using fresh tomatoes and sweet corn.
4-6 ears of corn, cut from cob (raw, grilled or cooked) (if using frozen use 1 ½ to 2 lbs. of cooked organic)
20 cherry tomatoes, whole, cut in half or quartered depending on size
1 cup cooked black beans, rinsed well if canned
1 to 2 jalapeno peppers with seeds removed, sliced
8 long basil leaves
2 T extra virgin olive oil
1 T red wine vinegar
Sea salt and cracked pepper to taste
Combine the corn, tomatoes and black beans in a bowl. Mix the oil and vinegar together in a small bowl and drizzle over salad. Toss.
Add fresh herbs and season to taste with salt and fresh pepper.
This recipe is from the Almost Vegan Cooking School http://almostvegancookingschool.com/