FRESH CORN SALAD WITH BLACK BEANS AND TOMATOES

By LindaW1955

Use fresh corn, don't substitute w/ frozen or canned corn

Ingredients

• Dressing:
• 6 TBS EVOO
• 2 TBS fresh lime juice
• 1 TBS red wine vinegar
• 1 jalapeno, stemmed, seeded and minced
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• Salad:
• 8 ears fresh corn, husks and silks removed
• 1 pint grape tomatoes, halved
• 1 15.5 oz can black beans, rinsed and drained
• 6 scallions, sliced thin
• 2 TBS minced fresh cilantro

Details

Servings 8
Preparation time 20mins
Cooking time 27mins

Preparation

Step 1

1. For the dressing: Shake all of the dressing ingredients together in a jar w/ a tight fitting lid.

2. Cook the corn in 6 qts boilling water until tender, 5-7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro and dressing and toss. Season w/ salt and pepper to taste and serve.

TO MAKE AHEAD:
This salad can be prepared, covered and refrigerated a day in advance. Before serving, bring to room temperature and freshen w/ a squeeze of lime juice. Season w/ salt and pepper to taste.