Zesty Black Bean and Corn Salad

By Bostoncook

Ingredients

• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 2 1/2 cups fresh corn kernels (about 4 large ears)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 cup halved grape tomatoes
• 1 cup sliced red bell pepper
• 3/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced seeded jalapeno pepper
• 1 tablespoon chopped fresh oregano
• 1 can black beans (19 ounce) rinsed and drained

Details

Servings 6

Preparation

Step 1

1. Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; saute 30 seconds. Add corn; saute 8 minutes or until browned. Remove from pan; cool completely.

2. Combine juice and next 4 ingredients (juice through salt), stirring with a whisk.

3. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.

Very good!