Sweet Corn, Peppers and Black Bean Salad

Sweet Corn, Peppers and Black Bean Salad

Getting Started

What You'll Need

  • 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

Method

1

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.

2

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

3

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

4

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