Marianne has been one of my closest friends since we were 13, so when she offered to bring something over for our last BBQ, I was not afraid to ask for exactly what I wanted: her black bean and sweet corn salad! It’s something I make myself fairly often, but I like her version better and now I know why; the balsamic vinegar gives it a touch of sweetness that balances the onion and plays well with the crunchiness of the corn.
This dish works well with virtually all grilled meats, including fish. And in a pinch you can substitute frozen or canned corn, but a Long Island summer calls for real corn off the cob….MMmmmmm!
Marianne’s Black Bean and Sweet Corn Salad
2 1 lb cans of black beans, rinsed and drained
4 ears fresh sweet corn, shucked and silk removed
½ medium red onion, peeled and finely chopped
1 medium red pepper, seeded and diced
3 Tbs balsamic vinegar
1 Tbs extra virgin olive oil
Bring abundant water to boil in a large pot. Boil corn to your liking (Marianne says 15 minutes; I usually boil for a maximum of three minutes, but since her recipe is so delish, I defer to her on this one!). When the corn has cooked, cool and then, holding the corn upright at an angle, cut kernels off corn. In a bowl, toss all ingredients together gently. Add salt and pepper to taste. Make this salad on the day of your event for the crispest veggies, but enjoy the leftovers — if you have any — for several days!