Fresh Corn and Black Bean Salad

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Fresh Corn and Black Bean Salad

Makes 5 servings

 

4 ears fresh corn, husked (or canned)

1 (15-ounce) can black beans, drained and rinsed

1 red bell pepper, quartered and cut into thin strips

3 green onions, thinly sliced

1 jalapeno, seeded and minced, or 2 teaspoons jalapeno sauce

2 fresh limes

1/4 cup olive oil

1 teaspoon ground cumin

1/4 teaspoon salt

4 cups mixed salad greens

 

Cook corn in boiling water. Or place in a covered casserole and

microwave on high 10 minutes. Set aside until cool enough to handle.

Cut kernels from cobs and place in a large salad bowl along with

beans, bell pepper, onion and jalapenos. Grate zest from limes into

salad . Squeeze juice from both limes into a measuring cup to make

1/4 cup. Add oil, cumin and salt; stir well. Serve at room

temperature within 2 hours or refrigerate up to 4 days. Serve over

salad greens.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of God's

eye --- the seeds of great faith live within us. "

 

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