Black Bean and Grilled Corn Salad

If you've got leftover corn on the cob and don't know what to do with it, here's your answer: make a simple, inexpensive, light but flavorful salad!

It's best if the corn has been grilled and cut off the cob; but you can even approximate that with frozen corn if you place it into a skillet and toast it over medium heat for about 5 minutes until golden. Add in some beautiful produce - tomatoes and peppers - from your garden or from the farmers' market, and your dish is complete!

Whether accompanying an entree, served in a tomato as a light lunch salad, or even eaten with chips dipped into it, this is one of my favorite summer treats ....


Black Bean and Grilled Corn Salad

Salad:
1-1/2 cups corn kernels, from grilled corn
1 medium tomato, chopped
1 small red pepper, finely diced
1 small orange pepper, finely diced
3 large purple scallions, chopped
1 15-ounce can black beans, rinsed and drained

Combine all ingredients in a large mixing bowl.

Dressing:
1/2 teaspoon cumin seeds
juice of 1 large lime
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper sauce

Place the cumin seeds in a small skillet; toast over low heat for 1-2 minutes, just until fragrant. Place into a small mixing bowl and combine with the rest of the ingredients; whisk to combine, then pour over the salad.

Let the salad rest for 30 minutes or more, for the flavors to blend.

Serves 6-8 as a side dish.