A perfect summer salad or side dish, alongside grilled salmon or chicken. Serves 6-8.
6 ears of corn, kernels removed
1 tsp olive oil or butter
2 cups cooked black beans (if using canned beans, rinse and drain)
2 peaches or nectarines, diced
4 slow-roasted tomato halves, diced, plus a bit of the oil
2 large tomatoes, seeded and diced
Juice of 2 limes
1 tsp ground cumin
2 tsp ancho chile powder
2 tsp rice wine or cider vinegar
1 package sugar substitute, or 1 tsp honey or agave nectar
1/4 cup canola or other neutral-flavored oil
Kosher salt and fresh black pepper, to taste
Shuck the corn (remove the husks), and with a sharp knife, slice off the kernels (tip: try standing the ear of corn vertically in a Bundt pan. When the kernels fly off, the high sides of the pan will catch them.)
In a small nonstick skillet, heat the olive oil or butter, and sauté the corn kernels for 1-2 minutes, until just heated through. Place corn in a mixing bowl with beans, peaches, slow-roasted and fresh tomatoes.
In a small jar with a tight-fitting lid, combine lime juice, cumin, ancho chile, vinegar, sweetener, canola oil, salt and pepper. Shake to emulsify. Taste, and adjust seasoning. Pour on the bean mixture, and toss well to combine. Serve immediately, or let sit at room temperature for up to two hours, stirring occasionally.
Can be made ahead and refrigerated; bring to room temperature before serving.