A bumper crop of basil from our garden, a batch of pinto beans that I bulk-cooked in the pressure cooker, and Sydney’s heat wave inspired this delicious salad, which makes a perfect lunch or dinner when served on a bed of greens.

Ingredients:

2 cups fresh or frozen corn kernels
1 1/2 cups cooked, drained pinto beans (or 1 can pinto beans, rinsed and drained – retain 2 tbsp canning liquid for dressing)
2 cups chopped roma tomatoes
1/3 cup diced Spanish (red) onion
1/2 cup diced red capsicum
1/4 cup finely chopped pitted olives
1/4 cup finely chopped sundried tomatoes (non oil-packed)
1/2 cup finely chopped fresh basil

Dressing

2 tbsp aquafaba (cooking water from pinto beans, or any other bean)
1 tbsp lime juice
2 tbsp fig vinegar or red wine vinegar
2 cloves garlic, minced
2 tsp dried parsley

Method:

In a non-stick frying pan, sauté corn until just started to turn brown in spots. Transfer to serving bowl. Add remaining salad ingredients.

Whisk dressing ingredients together until well-combined, then pour over salad and toss to mix through.