Black Bean and Fresh Corn Salad

  • 3 ears corn, shucked
  • 1 (15 oz.) can black beans, rinsed
  • 1 cup grape tomatoes, sliced in half lengthwise and seeded
  • 5 tbsp. fresh lime juice
  • Salt and pepper, to taste
  • 1 1/4 tsp. ground cumin
  • 1/3 cup olive oil
Cut the corn kernels off the cob. Add the corn, beans and tomatoes into a medium bowl. 

In a separate bowl, combine lime juice, salt, pepper and cumin. Slowly add in the olive oil, whisking to combine.

Pour dressing over corn mixture and refrigerate until ready to serve.

by The Savvy Kitchen