Sweet Corn and Black Bean Succotash
This cilantro-flecked confetti salad from Little Eater in Columbus, Ohio, can be served at any temperature. The Southwest-inspired dressing is mild, so the flavors of just-picked sweet corn and peppers shine through.
To soak beans:
Rinse and drain beans. Place in a 3-quart pot with 6 cups water. Cover and chill overnight. (Or, bring water and beans to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Cover and let stand 1 hour.)
In addition to red sweet peppers, try adding other varieties to the succotash like yellow sweet peppers, Italian sweet peppers and poblano chile peppers. But avoid green bell peppers here; they're too bitter.