Recipe: Southwestern Raw Corn and Black Bean Salad with Lime Dressing

SOUTHWESTERN RAW CORN AND BLACK BEAN SALAD

FOR THE SALAD:
4 ears fresh corn, removed from cob (about 3 cups kernels)
1 (19 ounce) can black beans, rinsed and drained
1 large tomato, chopped (about 1 1/4 cup)
3 tablespoons thinly sliced green onion (scallion)
2 tablespoons chopped fresh cilantro
FOR THE LIME DRESSING:
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon sugar

In a large bowl combine corn kernels, beans, tomato, green onion and cilantro.

In a small bowl whisk together olive oil, lime juice, salt and sugar until blended. Pour dressing over corn mixture; toss to coat.

Makes 4 servings (6 cups total)
Source: Southern Supersweet Corn Council