Fresh Corn Salad with Black Beans, Tomatoes and Microgreens

I moved into my first apartment with sorority sisters Amber and Jen after college in May 2001; I was 21 and the twin towers would fall in just a few months. We were poor, fresh out of college, and learning to navigate real life outside of school. Amber and I loved to make big meals to share— trying to break each other out of our myopic food worlds. I refused to eat black beans, had never had an artichoke, and was generally a picky eater. At the time, another great friend was busing tables at Chez Panisse, the restuarant of Alice Waters that treats food with the kind of awe usually reserved for deities, and she’d bring over the most amazing food. I’ll forever hold onto those days that shaped my adult relationship with food.

It was around then that I learned about the Cooks Illustrated magazine. It was instant love. Every recipe was an adventure and a delight. I’ve been a believer of the Test Kitchen ever since. I want to share a recipe I adapted from the America’s Test Kitchen Family Cookbook (highly recommended for anyone, especially the just graduated from college cooking enthusiast). The only change I make is to sub in micro cilantro and sometimes micro radish for the fresh herbs. The flavors of microgreens are so much stronger than regular herbs, and they make the dish extra wow!

This salad makes excellent left overs and travels well for a weekday lunch or weekend picnic.

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Fresh Corn Salad with Black Beans, Tomatoes, and Microgreens

Yield

6

Author

Melissa Canales

Prep time

10 Min

Total time

10 Min

A salad for mid summer, when the garden and farmer's market are teeming with tomatoes and sweet corn on the cob.

Ingredients

The Salad

• 8 ears of corn,  kernels only
• 1 pint cherry tomatoes, halved or 2 cups of cubed tomatoes
• 1 can black beans, drained and rinsed
• 6 scallions sliced thin
• 1 tray micro cilantro, roughly chopped of desired
• 1/2 tray micro radish, roughly chopped ,optional

The Dressing

• 6 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Lime Juice (1 -2 limes)
• 1 Tablespoon Red Wine Vinegar
• 1 Jalepeno, stemmed, seeded and minced
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• salt and pepper to taste

Instructions

1. Combine all dressing ingredients and stir up good. In a large bowl combine all salad ingredients. Add the dressing to the salad and stir to combine.  Add salt and pepper to taste. 

Did you make this recipe?

Tag @quantum_microgreens on instagram and hashtag it #blackbeancornmicrocilantro