Makes 8 servings
- 4 ears of corn (about 2 to 2-1/2 cups corn)
- 2 large ripe tomatoes 2 medium cucumbers
- 1 cup black beans, drained and rinsed
- 1/2 cup lime juice (or white wine vinegar)
- 1/2 teaspoon sugar
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red onion
- 6 tablespoons fresh parsley or cilantro, chopped, or 6 teaspoons dried parsley (optional)
Cut kernels from corn and place in a medium bowl. (Corn can be cooked or uncooked.) Seed and dice the tomatoes and cucumbers and add to the bowl. Add black beans. In a smaller bowl, whisk together lime juice or vinegar, sugar, oil, salt, and pepper. Stir in red onion and set aside. Toss corn, tomatoes, beans and cucumbers with dressing. Season with additional salt and pepper, if desired. Add chopped parsley or cilantro just before serving.