Cinco De Mayo Corn Salad

Trinkets's Note:

This is the ultimate hot weather salad. When you can get fresh corn use that! When the kids are not here to eat it we add the jalapenos.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 6.0 Cups

• 2 (16 ounce) bags frozen sweet corn (thawed)
• 2 large fresh tomatoes, roughly chopped (Creole) or 2 cups grape tomatoes, halved
• 1 vidalia onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup extra virgin olive oil
• 1 lime, juice of
• 1 (14 ounce) can black beans, drained and rinsed
• salt and pepper (use Kosher or Sea salt and freshly cracked pepper for better flavor)

Directions:

1. Mix all ingredients and toss to blend.
2. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally).
3. Can also add chopped jicama, chopped green onions, chopped jalapeno, chopped red peppers, garlic… the possibilities are endless! Cha Cha Cha!

Reviews

[*Parsley*]

I used leftover corn on the cob to make this. The cilantro and lime juice added a light, fresh flavor. It mkes a pretty and colorful presentation as well. I like the idea of adding jalapenos as written int the intro. I didn't have any, but I will be sure to add some next time. Thanx!

[SweetsLady]

This was great! I didn't have cilantro, but it still came out great.

[Sherrybeth]

This rivals the corn salad that I've been making for years and I really loved the flavor combination of this dish. I chilled it for 3 hours before serving. DELICIOUS!!!! I halved the recipe as there are only 2 of us, but it made a lot. I can imagine that if you made the full recipe, it would serve way more than 6 people. I also ate a helping of it over tortilla chips and it was divine!! Thanks Trinkets....this is a definite keeper!!