Fresh Corn Salad with Black Beans and Tomatoes
6 T extra-virgin olive oil
2 T fresh lime juice
1 T red wine vinegar
1 jalapeno chile , stemmed, seeded, and minced
1 clove garlic , minced
1/2 t ground cumin
1/2 t table salt
1/4 T ground black pepper
8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans , rinsed
6 scallions , sliced thin
2 tablespoons minced fresh cilantro
1For the dressing: Shake all of the dressing ingredients together in a jar with a tight¬fitting lid.
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.