Name: Tuscan White Bean and Fresh Corn Salad
Total time: PLACEHOLDER
Ingredients: 2 tomatoes, cored and cut into ½-inch pieces; 1¼ teaspoons table salt, divided; 2½ tablespoons extra-virgin olive oil, divided; 5 ears corn, kernels cut from cobs (about 5 cups); 2 scallions, sliced thin; 1½ tablespoons red wine vinegar; ½ teaspoon pepper; 1 (15-ounce) can cannellini beans, rinsed; 2 tablespoons chopped fresh basil

Why This Recipe Works

Fresh corn salad is a summery addition to a picnic or backyard-barbecue table. We wanted to turn this favorite side dish into a vegan meal option, so we added convenient canned cannellini beans. The most typical preparation method for preparing the fresh corn—stripping kernels off the cob, adding vegetables (usually tomatoes, onions, and/or peppers), and tossing with dressing—produced rather wan salads. Instead, we discovered that browning the kernels lightly in a skillet for a few minutes gave even inferior, out-of-season corn a complex, nutty flavor dimension. As for the dressing, it took equal parts oil and vinegar to create a piquant dressing that balanced the creamy beans and sweet corn.

Before You Begin

Be sure to let the toasted corn cool before adding the tomatoes, as otherwise the heat from the corn will partially cook them.

Instructions

Toss tomatoes with ½ teaspoon salt in bowl, then transfer to colander. Set colander over bowl and let drain for 30 minutes.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to 7 minutes. Transfer to large bowl and stir in scallions, vinegar, pepper, remaining ¾ teaspoon salt, and remaining 1½ tablespoons oil; let cool to room temperature, about 20 minutes.

Stir in drained tomatoes, beans, and basil. Let sit until flavors meld, about 30 minutes. Season with salt and pepper to taste. Serve.