SWEET CORN, TOMATO & CRANBERRY BEAN SALAD

SERVES 4 TO 6

I LOVE THE MIXTURE of fresh corn with colorful and creamy beans. But there’s another reason to pair them. Combined, they make a powerful complete protein, better eaten together than separately.

1 cup bean cooking liquid (from the cranberry beans)

2 tablespoons sherry vinegar

1 clove garlic, smashed

½ cup olive oil

Salt

2 tablespoons olive oil

1 small red onion, finely chopped

3 cloves garlic, smashed

Kernels from 3 ears corn

Salt

2 cups cooked fresh or dried cranberry beans, cooking liquid reserved, at room temperature

8 Sun Gold cherry tomatoes, halved

2 tomatoes, 1 cut into wedges, 1 cubed

Handful fresh cilantro leaves

Fresh lemon juice

Pepper

Combine the bean cooking liquid, vinegar, and garlic in a small saucepan. Bring to a simmer and reduce by three-quarters. Discard the garlic, whisk in the oil, add salt, and set the vinaigrette aside.

Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add half the onions and all the garlic and cook until softened, about 4 minutes. Add the corn and salt and cook until the kernels are tender, about 2 minutes.

Put the corn mixture in a large bowl and add the beans, all the tomatoes, remaining onions, and cilantro. Toss with half the vinaigrette, lemon juice, salt, and pepper. Serve extra vinaigrette on the side.