Photo: Tina Cornett; Styling: Buffy Hargett
6 to 8 servings
3 fresh ears corn
3 to 4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 (15-ounce) cans black beans, rinsed and drained
2 large tomatoes, seeded and chopped
3 jalapeño peppers, seeded and chopped
1 small purple onion, chopped
1 avocado, peeled, seeded, and chopped
1/4 cup chopped fresh cilantro
Cook corn in boiling water to cover 5 minutes; drain and cool. Cut corn from cob.
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.