This salad immediately became one of our summertime favorites from the first time Steve made this for me. Although October is threatening to settle in, I still have time to show you how to create a refreshing, filling, super-easy salad! I actually took this picture a few weeks ago but didn't have time to do this blog post (boo grad school!)
You'll need some juicy tomatoes (perhaps straight from your garden!), 2ish ears of corn (mabes from a farmer's market or from a pickup truck on the side of the road), a can of black beans, and some red onion. I especially like Roma tomatoes because I like the ratio of tomato-outside to wet-tomato-innards. (The picture doesn't show any red onion because I didn't have any.) You'll also need some red wine vinegar, olive oil, mustard, salt, and pepper to make a red wine vinaigrette. Then the last tasties you'll need are cumin and cilantro! (Sadly, cilantro was not in the salad pictured either)
Go ahead and cut the tomatoes into large chunks, boil the corn, and rinse your can of beans to reduce the salad's sodium content.
Then, in a bowl big enough to hold the salad, start your vinaigrette. The most important thing is to taste it before you add the big chunks (tomato, beans, corn) because you want a nicely balanced and emulsified vinaigrette and those ingredients will get in the way. As Alton Brown taught me on Good Eats, use about 3 parts oil and 1 part vinegar (this is true for any vinaigrette you'd make at home). Since the oil and vinegar do not get along, you'll also need to add a bit of mustard as a mediator. You don't need to add a ton; just a bit will help the vinaigrette will remain emulsified for longer. (If this interests you, you should really watch Season 1's episode on salad.) Then, add your salt and pepper to taste. Now, stick a finger (or a fork) in and taste it. Too oily? Add more vinegar. Too much bite? More oil. It takes some practice, but if you know what you like in a vinaigrette, you will get there eventually! You can do it!
Once the vinaigrette is just the way you like it, go ahead and add your tomatoes and rinsed beans. Cut the corn off the cob and add that too. Then, add a good sprinkle of cumin for a little bit of a smoky flavor. Stir it all up and take a bite. If it's too bland, add more salt, cumin, and pepper. Finally, chop up a little cilantro, throw it on top, and throw the salad down your gullet.
I've also seen variations that add some lime juice for a little zing or avocado because... well do you ever need a reason to add avocado?
This salad is healthy and perfect for summer picnics or barbeques. If you pack your lunch, it's also nice to bring as a side to make your sandwich less dreary. It's packed with flavor and color, so it's as visually stimulating as it is delicious! Oh, and if you don't have fresh corn, just throw in a couple cups of frozen corn. I almost promise it will still be amazing!
What are some of your favorite salads? Can you think of any good recipes for winter?