| | Directions | | Remove corn from cobs. Toss kernels in small amount of olive oil and roast in 400° oven until lightly browned. While corn is roasting, whisk together the olive oil, lime juice, garlic, vinegar, sugar, cumin and pico limon. Combine black beans, onion, cilantro, red pepper, jalapeno and mango in a large bowl. Add roasted corn. Pour dressing over salad. Toss and chill 2 hours before serving. |
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| Ingredients | | - |  | 6 ears fresh sweet corn |
| - | | 1 can black beans, drained and rinsed (15 ounce can) |
| - | | 1/2 cup green onion sliced (or 1/4 cup green onion and 1/4 cup diced red onion) |
| - | | 1/3 cup cilantro leaves, stems removed |
| - | | 1 red pepper, diced |
| - | | 1 jalapeno, minced |
| - | | 1 mango or peach, diced |
| - | | 1/3 cup olive oil |
| - | | 1/3 cup fresh squeezed lime juice (3-4 limes) |
| - | | 4 cloves garlic, minced |
| - | | 1 tablespoon cider vinegar |
| - | | 1 tablespoon Sugar |
| - | | 1/2 teaspoon cumin powder |
| - | | 1/2 teaspoon pico limon (or 1/2 teaspoon salt and 1/4 teaspoon chili powder with a pinch of cayenne) |
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