Fresh Corn and Black Bean Salad | Oregonian Recipes

Ingredients

• 6 medium-sized ears fresh corn, boiled or roasted (about 4-1/2 cups)
• 2 14-ounce cans black beans, drained and rinsed
• 1/2 red bell pepper, seeded and coarsely chopped
• 1/2 green bell pepper, seeded and coarsely chopped
• 1 scallion, sliced on the rings, chopped on the greens
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• Juice of 2 lemons (or limes, or 1 of each)
• Sea salt
• Freshly ground black pepper