Sweet Corn Black Bean Salad

Method

1. 1

   Husk the ears of corn.

2. 2

   Fill a large pot 3/4 of the way full with water and add a dash of salt. Turn the heat to medium high and boil the water. Once the water is boiling turn down the heat to medium and add the ears of corn.

3. 3

   Cook the ears of corn for 4 minutes. Drain the water and remove the ears of corn. Run the ears of corn under cold water to stop the cooking and set aside.

4. 4

   In a large mixing bowl add the black beans, red onion, green pepper, avocado and green onions.

5. 5

   When the corn is cool use a knife to cut the kernels away from the cob. Add the corn kernels to the salad.

6. 6

   In a small mason jar combine the fresh cilantro, fresh lime juice, cumin, red pepper, extra virgin olive oil and shake to combine. Taste and add salt and pepper to taste.

7. 7

   Pour the dressing over the corn salad and mix to combine. Adjust seasonings to taste.

8. 8

   Serve alongside your favorite grilled dish, with chips or on a hamburger.