Corn and Black Bean Salad

Ingredients:

• 2-3 ears fresh corn
• 1 can black beans (15-16 oz)
• 4-5 ounces feta cheese
• fresh cilantro
• 2 garlic cloves
• 4 tablespoons lime juice
• 2-3 tablespoons olive oil
• salt and pepper to taste

Use fresh corn, keep the husks on until ready to use. Remove husks and strings and cut the kernels off of the corn ears.

Rinse black beans and mix with the corn.

Use a big handful of cilantro. Cut the stems off and chop the leaves a bit and toss it in with the beans and corn.

Cut feta cheese into small cubes (or use crumbles if you prefer) and toss in with the rest of the salad.

Whisk together a simple vinegrette with olive oil and lime juice with a little salt and fresh ground pepper plus some minced garlic to taste.

Add dressing to the salad mixture and allow to marinate for about 10 minutes before serving. The mix can be made in advance and kept in the fridge.