Recipe of the Month,
August, 2018
                           Minty Corn and Black Bean Salad

4 fresh ears of corn (steamed or grilled), cut from the cob or 2 cups
frozen corn
1 fifteen ounce can of black beans
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 red bell pepper, chopped
2 small cucumbers, chopped
1/2 red onion, finely chopped

2 teaspoons Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly squeezed lime juice, about 4 small limes
1 tablespoon sugar
1 tablespoon red wine vinegar
1 teaspoon ground cumin
2 cloves garlic, finely grated
1/4 cup extra-virgin olive oil

Combine the first 7 ingredients in a large bowl. In a small bowl,
whisk together the salt and pepper, lime juice, sugar, vinegar,
cumin, and garlic. Slowly whisk in the olive oil until combined.

Pour the dressing over the salad and toss thoroughly. Allow to sit
at room temperature for about 30 minutes. Toss again and serve.
This salad can be made 24 hours in advance and stored in a tightly
sealed container in the refrigerator. Bring to room temperature
before serving.

Serves 6.