Thaw the corn by placing it in a bowl and covering it with hot water.
Drain well and transfer to a large mixing bowl.
Add all the drained and rinsed beans, diced red bell pepper, celery, and onion to the bowl. 2. To create a smooth garlic paste, finely mince the garlic clove and sprinkle it with ¼ tsp / 1. 25 ml (0.8 fl oz) of the sea salt.
Using the flat side of a chef's knife, press and scrape the garlic and salt mixture against your cutting board until it forms a smooth paste. 3.
In a small bowl, scrape in the garlic paste.
Add the remaining ½ tsp / 2. 5 ml (0.2 fl oz) salt, olive oil, red wine vinegar, sherry vinegar, maple syrup, hot sauce, and black pepper.
Whisk vigorously until the vinaigrette is well combined. 4.
Pour the vinaigrette over the bean and vegetable mixture.
Toss gently but thoroughly to ensure everything is evenly coated. 5. For the best flavor, cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and intensify.
Don't skip the garlic paste step! It mellows the harsh bite of raw garlic and distributes the flavor evenly throughout the dressing.
