Makes 4 servings. Difficulty
1 cup fresh corn kernels (about 2 ears of corn) 1-1/2 Tablespoons red wine vinegar 1 garlic clove, minced Dash of salt Dash of freshly ground black pepper 3 Tablespoons extra-virgin olive oil, or to taste 1 Tablespoon fresh basil, thinly sliced 1 14.5 oz. can black beans, drained and rinsed thoroughly 3/4 cup ripe tomato, chopped 1/2 cup red onion, chopped Fresh basil leaves for garnish
Boil corn cobbs in water for 1 minute. Drain and rinse under cold water. Cut corn off cobb and set aside.
Whisk red wine vinegar, garlic, salt and pepper. Gradually add olive oil and sliced basil. Whisk until dressing has emulsified.
Place beans in a serving bowl and toss with dressing. Add tomatoes, corn and red onion. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with fresh basil leaves.