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When making a salad based so heavily on these relatively sweet veggies, it's important to decide early on: salty, sweet, or savory? Because this decision is a tough one, here are some hints on three kinds of corn, bean, and tomato salads that are sure to wow you and your guests.

Before starting out, if possible, find the freshest ears of corn you can, and a few big, sweet tomatoes. If sungold tomatoes (small, yellow, cherry tomatoes) are available, they're preferable, but if not, go with what you know and like.

Salty:

Ingredients
Kernels from 3 ears uncooked corn
2 big or 20 cherry tomaroes, diced large
1 can black beans
1 onion, diced large
Juice of 1 lime
Cilantro to taste
1 t salt

Combine ingredients and serve immediately.
This is, at root, a basic salsa, yet the flavors of the corn and beans will be bold enough to allow you to serve this on its own. Accompanies southwestern and mexican style foods brilliantly. When served chilled and eaten out of a halved avocado, takes the place of both gazpacho and a salad.

Sweet:

Ingredients

Kernels from 2 ears uncooked corn
2 big or 20 cherry tomatoes, diced
1 can cannelini (white) beans
1 cup cooked green beans
1 granny smith apple, cut into thin wedges
1 cup chopped mango
1/3 cup apple cider
1 T balsamic vinegar
2 T white sugar
2 T mint leaves, finely diced

Place apple, mango, sugar, vinegar, and cider in a bowl. Cover and place in the refrigerator for 2 hours. This will allow the fruits to masserate, or let out their natural juices.

Next, add the rest of the ingredients and stir well. Cover and let chill for another hour. It is now ready to serve. This is fantastic on anything you would normally put a chutney on. Add a few dashes of hot sauce to really makes the flavors pop.

Savory:
Kernels from 3 ears of corn, cooked
2 big tomatoes, diced
1 small onion, diced
1 box pasta, cooked
1 T oregano
Several leaves basil, torn thinly
2 cloves garlic, minced
2 T balsamic vinegar
2 c beans of choice, cooked
1 t ground ginger
Salt and pepper to taste

Combine ingredients and serve instead of higher fat pasta or potato salads. Tastes best well chilled.

Learn more about this author, Jessica Sullivan.
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