Garden Corn and Black Bean Salad

By Marissa Whetstone

A fresh, colorful dish.

Garden Corn and Black Bean Salad
Salad
4 ears corn, shucked, or 2 cups frozen corn, thawed
1 tablespoon olive oil
1 jalapeno chili, seeded and finely chopped
1 (15 oz) can black beans, rinsed and drained
1 large red bell pepper, cut into pieces
1 cup cherry tomatoes whole
4 green onions, chopped (green part only)
1/2 cup chopped red onion

Dressing
3/4 cup bottled reduced calorie Italian dressing
2 tablespoons chopped cilantro or parsley
2 tablespoons lime juice
1 garlic clove, mined
1/2 teaspoon ground cumin
1/2 teaspoon Tabasco

To prepare salad, cut kernels off ears of corn.  Heat olive oil in a large skillet over medium high heat.  Add corn and jalapeno.  Cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently.  Transfer to a large bowl; cool slightly.  Stir in black beans, bell pepper, tomatoes, and green and red onions.

For dressing, pour all the ingredients into a jar and shake well. Pour dressing over salad and store in fridge 6 hours before serving.