Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish

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.

• Ready In: 25 mins
• Serves: 6-8
• Yields: 3-4 cups

Ingredients

• 2 (15 ounce) cans  rinsed & drained black beans
• 3  ears  corn on the cob
• 3 -4  tablespoons lime juice
• 2  tablespoons olive oil
• 1  tablespoon red wine vinegar
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1  chopped  red pepper
• 2  chopped and seeded tomatoes
• 3  minced  jalapeno peppers, seeds removed
• 1  chopped purple onion, small
• 1  chopped peeled seeded avocado
• 1⁄4 cup  chopped fresh cilantro

Directions

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.