Fresh Corn and Black Bean Salad

[Guest guest]

Fresh Corn and Black Bean Salad

 

4 ears fresh corn, husked

1 1/2 cups black beans

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 sea salt

4 cups mixed salad greens

 

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 sea salt; stir well. Serve at room temperature

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