Summer Cooking :: Black Bean Salad

Quick!  Make this salad before Summer is over!  This is one of my favorite summer recipes.  If I ever go to a potluck during the summer, you will usually see me with a large bowl of this in my hands.

ROSE’S BLACK BEAN SALAD

2 cobs of fresh corn

1 can of black beans, drained and rinsed

a handful of chopped cilantro

1/2 of a red bell pepper, diced

a few thick slices of red onion, diced, or a few scallions, sliced

2 Tablespoons apple cider vinegar

2 Tablespoons olive oil

salt and pepper to taste

Bring a large pot of water to a boil.  Clean corn, then cook in boiling water for two minutes.  Drain and let cool (an ice bath works well for this).  Prepare other ingredients while waiting for corn to cool.  When corn is cool enough to handle, cut the kernels from the cobs.   Combine black beans, pepper, onion and cilantro.  Add enough corn to get a nice mix.  Sometimes I use it all, sometimes not.   Whisk together the oil and vinegar, then dress the salad to taste.  I usually use all of the dressing. Salt and pepper to your heart’s desire.  Try to not eat it all yourself.