Bean and Corn Salad Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 Ingredients - 1 cup fresh corn kernels (approximately 2 large ears) - 1 sweet, red bell pepper, seeded and diced - 1 large, ripe tomato, seeded and chopped - 3 tablespoons fresh cilantro (or to taste) - 1 1/2 tablespoons balsamic vinegar (or to taste) - 1/2 teaspoon kosher salt (or to taste) - 15 ounces black beans, drained    This bright, easy salad is a colorful dish to serve with tortillas or cornbread.   Directions Combine all of the bean and corn salad ingredients together in a bowl. May be made 1 to 2 hours prior to serving, if refrigerated.	1