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

For the dressing: Shake all of the dressing ingredients together in a jar with a tight¬fitting lid.

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.

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Fresh Corn Salad with Black Beans and Tomatoes