Sweet Corn & Black Bean Summer Salad

8-10 servings

Tip: Salad can be made up to a day ahead, covered and refrigerated. Remove from refrigerator about 1 hour ahead of serving; stir to refresh flavors. This can also be turned into a salad entree by adding it to cooked and cooled pasta such as farfalle.

2-3 cups fresh sweet corn kernels (removed from ears after cooking)
15 oz can black beans, rinsed thoroughly & drained
½ cup cherry tomatoes, quartered
2-3 large scallions, chopped (including most of greens)
½ large fresh jalapeño, diced
1 roasted red pepper (your own or from a jar), chopped
2 cloves garlic, minced
1/3 cup cilantro, chopped
Zest & juice of 1 lime
¼ cup olive oil
2 Tbsp apple cider vinegar
1 tsp honey
1 tsp Dijon mustard
½ tsp each sea salt & fresh ground black pepper

Lightly toss together ingredients through cilantro. In separate bowl, whisk together the lime zest & juice, olive oil, vinegar, honey, mustard and S&P. Pour over salad ingredients, stir and set aside, or cover and refrigerate if not using in the next 1-2 hours.

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