I love vibrant colors, especially in food, and with summer approaching I am again inspired to create technicolor salads, moving beyond romaines and arugulas into combinations of corn and beans, coriander and tomatoes and lime.
Sweet corn, black beans and tomato salad
Boil 2 or 3 ears of shucked fresh sweet corn in water that's been lightly salted and sugared. Let cool, slice off the kernels. Combine with a 15-oz can of kidney or blackbeans (drained), some chopped red onion, two handfuls of plum or cherry tomatoes (sliced), the zest of 1 or 2 limes and a few tablespoons of chopped coriander (but really, who's measuring? I just toss in as much as makes the salad look pretty).
Make a simple dressing using a teaspoonful of lime juice, 3 or 4 teaspoons of good olive oil, salt and pepper to taste, a sprinkling of brown sugar, one bruised clove of garlic and a bit of chopped red onion--pour into a screwtop bottle (or Tupperware container) and shake. Toss the salad, making sure every bit of the dressing is evenly distributed, and voila! A lively, aromatic, quintessentially hot-weather salad is served.
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