Braden Family Cookbook

Chuck Braden

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CORN AND BLACK BEAN SALAD                                    Food & Wine

 4 - 6 servings

2 ½ cups fresh corn kernels (from 3 -4 medium ears - corn has to be really fresh as it is not going        to be cooked)

2 cups cooked black beans, rinsed & drained (use a 15 oz. can if not making beans from scratch)^[1]  ½ cup finely diced red onion

1/3 cup finely diced red bell pepper

1 large jalapeno, stem remove, seeds left intact, finely chopped

3 TBSP. olive oil

2 TBSP. fresh lime juice

1/4 cup finely chopped coriander

Salt to taste

Tabasco to taste - optional

Combine all ingredients and refrigerate for at least 1, better with two, hours.  Season with more salt and Tabasco if needed.  Serve chilled or at room temperature.