Fresh Tuscan Corn Salad

• 1/4 teaspoon salt
• 2 each tomatoes cored, seeded and cut into 1/2-inch dice
• 1 1/2 tablespoons red wine vinegar
• 2 each scallions, spring or green onions thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, extra-virgin
• 5 ears corn fresh with kernels cut from cobs
• 15 ounces pinto beans we use romano or cannelli beans, rinsed
• 3 tablespoons basil fresh, chopped

1. DRAIN Toss the diced fresh tomatoes with salt in a bowl and then drain in a colander for about 1/2 hour.
2. DRESSING In a small bowl, combine the dressing ingredients, except the oil then whisk while slowly drizzling in 3/4 of the olive oil.
3. Set aside.
4. CORN Heat the remaining olive oil in a large skillet over medium-high heat, add the corn and cook, stirring regularly until the corn begins to show spots of brown, about 5 minutes or so.
5. ASSEMBLE Add the corn, beans and the dressing to a large bowl, toss together while warm and allow to rest for about 20 minutes so the flavors can mingle.
6. Stir in the basil and drained tomatoes, allow to sit for about 30 minutes to allow more mingling of flavors.
7. Taste and adjust seasoning with salt and pepper.
8. Will keep well, covered and refrigerated for up to 2 days.
9. It does seem best the next day so this is ideal to make in advance.

salt, tomatoes, red wine vinegar, scallions, salt, black pepper, olive oil, cobs, pinto beans, basil

Taken from recipeland.com/recipe/v/fresh-tuscan-corn-salad-53993 (may not work)