Fresh Corn and Black Bean Salad
rec.food.cooking/Becca (2000)
Makes 5 servings

4 ears fresh corn, husked
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. 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.

Note: Recipe can be made with canned whole-kernel corn or cooked frozen corn.