Black Bean, Corn and Tomato Salad

Adapted from Black Bean, Corn and Tomato Salad -- "Joy of Cooking" 1997 edition.

This is a standard for us to take to community potlucks.  There's never any left to take back home.

Boil in water to cover for 1 minute:

• 1 1/2 cups corn kernels (cut from 3 ears corn) [or from can :-)]

Drain and rinse under cold water.
Whisk together in a small bowl:

• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/8 tsp salt
• Ground black pepper to taste

Gradually whisk in:

• 5 tablespoons [Tbs] olive oil, or to taste
• 1/4 cup snipped or sliced fresh basil

Toss with most of the dressing in a serving bowl:

• 3 cups cooked black beans (about 1 cup dried) rinsed and drained if canned

With the remaining dressing, toss the corn along with:

• 8 ounces cherry tomatoes, halved
• 1 cup chopped red onions [or green onions (scallions), yellow onions, we've never used red onions]

Stir gently into the beans. Serve garnished with:

• Fresh basil leaves.