Corn Salad (vinnie) Recipe

Directions:

1. Corn Preparation: (If using fresh ears of corn) Brush corn liberally with 1/3 cup olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
2. Put the onions in the non-reactive medium bowl and toss with 2 T of the red wine vinegar. Let marinate until the color changes, about 10 minutes.
3. Drain diced tomatoes using a colander, then set aside approx 25% of the tomatoes as reserves to add later to adjust the taste (if needed).
4. Drain black beans using a colander then rinse with cold water briefly.
5. Add corn to onion mixture
6. Add tomatoes, basil, Jalapeños, drained beans, Scallion, Jalapeño juice and olive oil. Mix well.
7. Add rub, pepper (to taste), remaining vinegar and reserved tomato juices.
8. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
9. I like letting it sit in the refrigerator covered for 1-2 hours for the flavors to blend.
10. Options**
11. To jazz up the heat, you can replace some of the canned tomatoes with the spicier “ROTEL” canned tomatoes.
12. The Jalapeños don’t really add any heat using this amount, so you can add more after it’s mixed if you like.
13. You can also replace the Basil with cilantro. I don’t because my wife isn’t crazy about cilantro.