Tomato, Corn & Black Bean Salad (or dip)

By BClover

Ingredients

• * 3 ears of corn, boiled for 1 minute (or longer if purchased at grocery store)
• * 2.5 cups of black beans, cooked and drained (and rinsed if canned)
• * 8 ounces of cherry tomatoes, halved
• * ½ cup red onion, diced
• * ½ cup fresh basil leaves, chopped (or cilantro would be good too especially if you want to use this recipe as a dip instead)
• * 2 tablespoons red wine vinegar
• * 2 tablespoons olive oil
• * 2 cloves garlic, minced
• * Salt and pepper to taste (I just added a few shakes of each)
• * Fresh basil leaves for garnish

Preparation

Step 1

Cut the corn kernels off the cobs and gently mix with the beans, sliced tomatoes, and red onions in a large bowl. In a small bowl whisk together the basil, vinegar, oil, garlic and S & P. Pour the dressing over the salad mixture and gently blend it together. Garnish with fresh basil leaves and enjoy!