A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is served....to marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Ingredients

6 serv.

(15 ounce) cans rinsed & drained black beans2 cans
ears corn on the cob↗3 ears
lime juice↗3 -4 tablespoons
olive oil↗2 tablespoons
red wine vinegar↗1 tablespoon
salt↗1 teaspoon
fresh ground pepper↗1⁄2 teaspoon
chopped red pepper1
chopped and seeded tomatoes2
minced jalapeno peppers, seeds removed↗3
chopped purple onion, small1
chopped peeled seeded avocado1
chopped fresh cilantro1⁄4 cup

Step-by-step instructions

1
Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
2
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

Source: food.com

Original recipe ↗

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