Sometimes, the ingredients come together just right, and even a simple dish is delicious enough to make your taste buds ache. That happened around dinner time tonight as I prepared a hearty summer salad-type dish that only works when you have vine-ripe tomatoes on hand:
Tomato, Corn & Bean Summer Salad
2 ears fresh sweet corn; slice kernels off vertically
2 fresh tomatoes, medium; diced
1 can black beans; drain
1 lime, juice squeezed
1/4 vidalia onion (emphasis on the second syllable: vi-DALE-e-yah); diced
salt to taste
+/- 1 tsp cumin
olive oil
Toss the corn in a pan over medium heat with olive oil and salt; cook until warm, then throw in the beans and onion.
Cook until the onion is soft and clear. In with the cumin. While this is cooking you cut up the tomato, and squeeze the lime juice in with tomatoes in a bowl.
When the corn, beans, onion are cooked, toss with the tomatoes and lime juice. Mix thoroughly. Serve at room temperature or slightly chilled.
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Hi, I'm Andrew Plemmons Pratt. I am the Program Manager for