Fresh Corn Salad with Black Beans and Tomatoes

 In

Fresh Corn Salad with Black Beans and Tomatoes

Yields1 Serving
 Dressing
  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
 
  Salad
  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
1

For 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.

Ingredients

 Dressing
  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
 
  Salad
  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

Directions

1

For 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.

Notes

Fresh Corn Salad with Black Beans and Tomatoes