Corn, Black Bean, and Tomato Salad

Ingredients:

3 ears of corn, cut fresh off the cob

½ red onion diced

1 can of black beans, rinsed

½ cup cherry tomatoes, halved

½ cup red bell pepper, chopped

¼ cup of chopped cilantro

¼ cup of lime juice

1 small jalapeno pepper, finely chopped

1 Tbsp cumin

2 tsp pepper

Directions:

Cut the corn off the cob into a bowl, mix with diced onion,

black beans, cherry tomatoes, and cilantro. Pour the lime juice

over the mixture and lightly toss in the cumin and pepper.

Refrigerate for at least 30 minutes and serve cold.

Optional: Add a some diced jalapeño for some spice.

This recipe is a great summertime favorite that can dress up

any celebration. When corn is in season, use corn on the cob,

but frozen can be substituted as a quick option too. Leave the

corn raw, or grill it while still on the cob for a nice smoky

flavor. It's a great addition to BBQs, burrito fillings, or simply

as a side salad.

SERVES 6