Combine in a bowl
- 2 ears of fresh corn, de-cobbed and blanched
- 1 or 2 cans of black beans, drained and rinsed
- 2 to 3 handfuls of mini-tomatos, halved
- 1/3 of an onion (red for spicy, white for sweet), chopped
Gently mix in dressing made from ingredients below
- a handful of fresh basil leaves, chopped
- 2 tablespoons of red wine
- 1 to 2 cloves of garlic, minced
- salt and pepper to taste
- 3 to 5 tablespoons of olive oil, added in last while stirring to emulsify
This is the third time I've made this salad this summer and I'm still loving it. I like it best with a glass of ice tea and some toasted flat bread that we get from TJs. Yum!
