Prep: 5 minutes
Cook: 12 minutes
3 Corn Ears
2 tbsp Sugar
1/2 cup Black Beans, rinsed and drained
1 Roma Tomato, chopped
1/4 Red Onion, chopped
1 Jalapeño, seeded and finely chopped
2 tbsp Cilantro, chopped
1 Lime, juiced
Place a large pot of water over high heat and add in the corn and sugar. Bring to a boil and cook corn for 12 minutes or until fork tender.
Remove corn from water and allow to cool until easy to handle. Cut kernels off of the cob and place into a bowl. In the same bowl add the black beans, tomato, red onion, jalapeño, cilantro and lime juice, stir to combine.
Cover bowl with plastic wrap and place in the refrigerator for at least 1 hour to allow for the flavors to come together (this can be made a day ahead of time.) Enjoy!
This cool, colorful and crunchy Southwest corn salad is perfect for those summer cookouts.