Charred Corn and Bean Salad with Braai Vinaigrette

Drain and rinse the black beans, then pat dry on clean kitchen towels. Set aside.

Dice the bell pepper and yellow onion into small, uniform pieces. Core and dice the tomatoes. Slice the scallions thinly on the bias. Set all vegetables aside.

In a small bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and red wine vinegar. Whisk vigorously until the dressing is emulsified and well combined. Set aside at room temperature.

Heat a large cast-iron skillet or grill pan over high heat until it begins to smoke lightly, about 3 minutes. Add the sunflower oil and swirl to coat.

Stand the corn ears upright and carefully cut the kernels off in strips, letting them fall into the hot pan as you work. Alternatively, slice kernels from 2 ears and leave 2 ears whole for presentation.

Spread the corn kernels in a single layer in the skillet. Cook undisturbed for 3-4 minutes until the bottoms are deeply golden with charred edges. Toss with tongs, season with salt, and cook another 2-3 minutes until caramelized and lightly charred throughout. Remove from heat.

In a large mixing bowl, combine the charred corn kernels, prepared black beans, diced bell pepper, diced onion, diced tomato, and sliced scallions. Toss gently to mix.

Pour the braai vinaigrette over the salad and fold everything together until evenly coated. Season with additional salt and black pepper to taste.

Add the chopped cilantro and parsley, folding them in for fresh herb brightness. Let the salad rest for 5 minutes to allow the flavors to marry before serving.

Transfer the salad to a large serving platter or bowl. Serve at room temperature as a vibrant side to braai meats, grilled chicken, or as a satisfying main dish on its own.