Shelly's Recipe

FRESH CORN SALAD WITH BLACK BEANS AND TOMATOES

Category: Salad

Dressing
6 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 jalapeno chile, stemmed, seeded, and minced
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper

Salad
8 ears fresh corn, husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-oz) can black beans, rinsed
6 scallions, sliced thin
2 tbsp minced fresh cilantro

For the dressing: Shake all of the dressing ingredients together in a jar with a tight­fitting 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. Serves 8

To Make Ahead: 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.