makes 4-6 servings
2 cups fresh corn kernels (3 medium corn cobs, )
1/2 red onion, chopped finely (about 1/2 cup), rinsed in cold water and drained
1 can no-salt-added black beans, rinsed and drained
1 green or red bell pepper, seeds and ribs removed, and diced
1/2 cup grape tomatoes, chopped into quarters, seeds removed
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup fresh cilantro leaves, roughly chopped
1. Bring a large pot of water to a boil. Add the husked corn and let boil for 3 minutes. Remove the corn from the water and rinse in cold water. Once cooled, use a sharp knife to carefully cut the kernels from each cob. Add the fresh kernels to a serving bowl.
2. Add the chopped onion, diced green pepper, and chopped tomatoes to the bowl with the corn kernels. Stir to combine the ingredients. Stir in the black beans.
3. In a small bowl, whisk together the rice vinegar, olive oil, lime juice, salt, and pepper. Pour the dressing over the chopped vegetables and beans. Stir to combine.
4. Cover the serving bowl with plastic wrap and chill in the fridge for at least 30 minutes. Add in the chopped cilantro before serving.