Summer Tomato Corn Salad

There is nothing better than the 1^st ripe tomatoes and corn of the season. Well maybe the 1^st wild blueberries, or the 1^st green beans, but those are for another day’s blog.

I’m lucky enough to have an abundance of cherry tomatoes and basil right now.

I took advantage of both to pull together this quick salad with some classic flavour combinations.

This salad comes together in no time, and is perfect for these hot weather days. Nice for lunch on it’s own, or great as a side dish for pretty much anything you are grilling. The corn can be grilled or steamed the day before.

For a more southwest version change it up with black beans, cilantro, feta cheese and add in a chopped jalapeno pepper.

Ingredients

• I cup dried navy beans or 1 (19 fl oz/ 540 ml) can of beans, rinsed.

• 1 pint cherry tomatoes, halved

• 1 to ½ cups cooked corn kernels (from 2 ears). Corn can be grilled or steamed.

• 12 pitted black olives

• 12 small bocconcini (small mozzarella balls) halved.

• 2 tablespoons olive oil, plus more as needed

• 2 teaspoons good quality balsamic vinegar, plus more as needed

• ½ cup loosely packed basil leaves, torn if large

• Sea salt or kosher salt and pepper to taste

Preparation

Step 1

If using dried beans, soak over night. Drain, rinse and, cook in plenty of water for approx. 45-90 minutes. Once cooked, drain and let cool.

If using canned beans, drain and rinse well.

Step 2

In a large bowl combine the corn kernels, beans, halved tomatoes, pitted olives and bocconcini and half the basil. Gently toss.

Step 3

Add the olive oil, balsamic vinegar and season with salt and pepper to taste. Stir to combine.

Add a drizzle or more of olive oil and vinegar if needed.

Step 4

Top with the remaining basil when you are ready to serve.