Fresh Corn, Black Beans, And Tomato Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 6 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 jalapeno chile, stemmed, seeded, and minced
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 8 ears fresh corn, husks and silks removed
• 1 pint grape tomatoes or 1 pint cherry tomatoes, halved
• 1 (15 1/2 ounce) can black beans, rinsed
• 6 scallions, sliced thin
• 2 tablespoons minced fresh cilantro

Recipe

• 1 for the dressing: combine first 8 ingredients in a jar with a tight fitting lid then shake all of the dressing ingredients together.
• 2 cook the corn in 6 quarts boiling water until tender, 5 to 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 with salt and pepper to taste and serve.
• 3 to make ahead.
• 4 this salad can be prepared, covered, and refrigerated a day in advance. before serving, bring to room temperature and freshen with a squeeze of lime juice. season with salt and pepper to taste.
• 5 my note: for the two of us, i used just 2 ears, microwaved in a covered dish for 2 minutes, about a pint of grape tomatoes from the farmers market, one can of black beans, half small onion and 1 tab minced cilantro (you can omit cilantro if you don't like it, still taste great). for the dressing i just cut everything in half except i did use one garlic clove and 1 small jalapeno minced very fine. plus i used half tablespoon of wine vinegar and red wine vinegar each, you can use a bit more according to your taste. fresh corn is the key here, plus i used bush's low sodium black beans. this dish should not be served ice cold let it come to room temperature.