4 ears of corn, cooked or grilled and kernels removed from cob
1 1/2 cups of black beans, soaked and cooked according to package directions
1 bunch green onions, sliced
1/2 cup diced red bell pepper
1 small cucumber, diced
2 tablespoons balsamic vinegar
juice of 1 lime
2 cloves minced garlic
1/4 teaspoon ginger
1/4 teaspoon sea salt
2 tablespoons olive oil
optional garnishes: cilantro, avocado, shrimp
In a medium bowl, combine corn, beans, onion, red bell pepper, and cucumber.
In a small bowl, whisk together vinegar, lime juice, garlic, ginger, sea salt, and olive oil.
Pour dressing over salad and stir to combine.
Refrigerate for 2 hours for the flavors to set in, and stir once during that time.
Shortcut: use 2 cans corn and 1 can black beans.
To grill corn, preheat the grill and soak the cobs in cold water. Peel back the husks, remove as much silk as possible, then pull the still-attached husks back up over the cob. Tie the ends to keep the husks secure if you need to. After 20 minutes, remove the corn from the water, shake off any excess, and place directly on the grill with the husks intact. Grill them for about 15 to 20 minutes, rotating periodically. Remove the husks before eating.
Recipe by The Naked Avocado at https://nakedavocado.com/2012/08/corn-and-black-bean-summer-salad/