<DESCRIPTION>This salad can be prepared up to 4 hours in advance, refrigerated, then brought to room temperature before serving.

INGREDIENTS


8 ears corn on the cob
4 Tbsp. extra-virgin olive oil
2 cups black beans (cooked or canned), drained and rinsed
4 scallions, chopped
3 ripe plum tomatoes, seeded and chopped
1 red bell pepper, diced
3 Tbsp. red wine vinegar, or to taste
1 tsp. coarse sea salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
2 Tbsp. chopped cilantro or basil, plus whole leaves for garnish

Shuck corn. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes. Return corn to bowl and add beans, scallions, tomatoes, and red pepper.

In a small bowl, combine vinegar, salt, pepper, and remaining 2 tablespoons oil. Pour onto corn mixture, add cilantro or basil and mix well. Adjust seasoning to taste before serving.</DESCRIPTION>