Corn Salad

Corn Salad

Serves 6-8

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

3 tablespoon olive oil

3 cups fresh corn kernels, about 6 ears
1 (15-oz) can black beans, well rinsed and drained
1 red bell pepper, diced small
1 orange bell pepper, diced small
1 jalapeno pepper, seeded, minced
4 thinly sliced green onions
1 clove garlic, crushed, finely minced
2 tablespoons chopped cilantro leaves
1/2 teaspoon ground cumin
1/4 teaspoon chipotle pepper, or to taste
3 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon salt

Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and sauté, stirring, for about 3-4 minutes.

Turn off the pan and transfer corn into a large mixing bowl. Add the rest of the ingredients and toss to combine thoroughly.

Refrigerate for at least 4 hours before serving. Toss well, and taste and adjust for salt and heat before serving.