Corn, Black-Bean and Red-Cabbage Salad

By Joelene

Ingredients

• 2 ears fresh corn
• 2 limes
• 1 small handful fresh cilantro
• 1 large tomato
• 8 ounces shredded red cabbage
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (about 15 ounces) black beans

Preparation

Step 1

Shuck corn and squeeze juice from limes. Chop cilantro and tomato. Bring about 2 inches water to a boil in large covered pot over high heat. Add corn, cover and cook until tender, about 3 minutes. Meanwhile, whisk together in a large bowl the lime juice, oil, salt and pepper. Drain and rinse beans and add to bowl. Let corn cool, then use a sharp knife to scrape kernels off the cob and into the bowl. Add cabbage and tomato; toss to coat. Serve immediately or chill first.