Dressing 1⁄4 cup olive oil 3 Tbsp fresh lime juice 1 tsp minced garlic 1 tsp salt 1 tsp pepper
3 cups raw or cooked fresh corn kernels 1 can (about 15 oz) black beans, rinsed 3 ripe tomatoes, cut in chunks 1 each green and red bell pepper, chopped 1⁄3 cup chopped cilantro
1. Dressing: Mix oil, lime juice, garlic, salt and pepper in a 21⁄2-qt serving bowl. 2.
Add remaining ingredients; toss gently to mix and coat. TipsThe yield from 2 average ears of corn is 11⁄3 cups kernels.A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held steady and the kernels fall into the pan.Serve with sour cream and taco chips, or roll up in warmed flour tortillas.