Corn and Black Bean Salad

Recipe by Jennifer Coatanroch

Serves: 6-8
Ingredients: 
2 cans black beans, drained and rinsed
1 ½ cups fresh corn (about 5 ears), or 1 bag of frozen corn, defrosted
1 bell pepper
½ cup chopped seedless cucumber
½ small red onion or 1 large shallot, diced
1 cup cherry tomatoes, cut in half
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
Optional add-ins: thinly sliced radish, ½ zucchini, chopped, olives
Vinaigrette:
1 lime, juiced
1/3 cup sherry or red wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

Directions: 

1. In a large bowl, whisk together the lime juice, vinegar, oil, paprika, salt and pepper.
2. Add the remaining ingredients and mix well. 
3. Serve cold.
   

Refrigerate at least 20 minutes, but best if flavors are left to marinate longer.  I usually prepare it the night before or the morning before the dinner party. 

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