Black Bean and Corn Salad

This tasty salad makes a yummy side dish for a meal or serve on a bed of romaine lettuce with some garlic bread and fresh fruit as a delicious and easy no cook lunch or dinner. During the summer, use fresh corn. I place 3 ears of corn in boiling water. Let it cook for 3 minutes, rinse in cool water, then slice it off the cob. This will add a few more minutes to the prep time, but the fresh corn is so goooood that you won't mind this extra step.

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 1 (16 ounce) can black beans, rinsed
• 1 1⁄2 cups frozen corn, thawed
• 1  roma tomato
• 1⁄2 cup fresh spinach leaves
• 2  tablespoons fresh basil, chopped finely
• 1⁄4 cup red onion
• 1  tablespoon olive oil
• 1  tablespoon  balsamic vinegar
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon fresh ground pepper
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 cup feta cheese

Directions

1. Measure the corn into a microwave safe bowl. Microwave on high for 30-40 seconds. Stir, then set aside until ready to use.
2. Rinse and drain the black beans.
3. Dice the tomato and onion.
4. Finely chop the spinach leaves and basil-I use my kitchen shears to snip these up.
5. Fold together the black beans,corn, tomato, onion, spinach and basil.
6. Whisk together the olive oil, balsamic vinegar, sugar, pepper, salt and red pepper flakes. Pour over the bean and vegetable mixture. Mix gently.
7. This is best if allowed to marinate in the refrigerator for several hours, but it's still delicious if you're in a hurry and need to serve immediately.
8. Just before serving, crumble the feta cheese and sprinkle over the top.