FRESH CORN MEXICAN SALAD

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Contributed by Tamalin Christen
  • 5-6 ears corn, shucked
  • 1/4 cup purple onion, minced fine
  • 1 small sweet red pepper, diced
  • 1 can black beans, drained and rinsed
  • 1/3 cup fresh chopped cilantro
  • 1/4 cup lime juice
  • 1/4 cup good quality oil (I like sunflower)
  • 1 Tablespoon sugar
  • salt and pepper to taste
In a large pot of boiling salted water, cook the corn for about 3 minutes until the starchiness is just gone. Drain and cool. Cut the kernels off the cob. Toss the kernels in a large bowl with the red onions, pepper, black beans, and cilantro. Whisk the lime juice, oil, sugar, salt, and pepper in a bowl and pour over. Taste for seasonings and serve cold or at room temperature with your favorite Mexican fare.



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