Sweet Corn, Peppers and Black Bean Salad
By The Gourmet Farm Girl

1 dozen ears fresh picked sweet corn
2 teaspoons cider vinegar
1/3 cup extra virgin olive oil
1 teaspoon cumin
salt and pepper to taste
2 teaspoons Tajin Seasoning
1 sweet banana pepper
2 red hot peppers
1 jalapeno pepper
1 sweet banana pepper
2 red hot peppers
1 jalapeno pepper
1 15 oz. can black beans
3 tablespoons fresh cilantro chopped

Bring a large stock pot of water to boil; add corn and cook for 8-10 minutes; drain and cool corn under cold water. When corn is cool enough to handle cut the kernels off the cobs and place in a large mixing bowl.

Whisk together the oil, vinegar, cumin, salt, pepper and Tajin seasoning; set aside

Chop the peppers into small pieces; add to the corn along with the can of beans.

Gently stir in the oil mixture and  refrigerate for 1-2 hours
Top with fresh cilantro before serving

Serves 6-8

ENJOY!