Black Bean, Corn and Tomato Salad

Nice healthy side dish or taco salad topping. Erika's used the dressing on other salads as well.

Boil in water for 1 minute:
1 1/2 cups corn kernels (cut from 3 ears of corn) Would probably also be good with canned whole corn

Drain and rinse under cold water.

Whisk together in a small bowl:

2 tablespoons red wine vinegar
1 clove garlic, minced
1/8 teaspoon salt
ground black pepper to taste

Gradually whisk in:
5 tablespoons 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 canned black beans rinsed and drained

With the remaining dressing, toss the corn along with:
8 ounces cherry tomatoes, halved
1 cup chopped red onions (Erika of course left those out as she's not a raw onion fan)
Stir gently into the beans. (Rob loves the phrase, "Stir gently into the beans." He thinks it's profound or something.)

From the All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker