Sweet Corn and Black Bean Salad

*Recipe and photo courtesy of Whole Foods Market

2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 Tbsps seasoned rice vinegar
1 Tbsp extra-virgin olive oil
1 Tbsp lime juice
1/4 tsp sea salt
1/2 tsp ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in
cold water and drain again. (If using frozen corn, skip this step). Meanwhile, rinse onions in cold
water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing.
Add beans, corn, onion and bell pepper; toss until just incorporated. Cover and chill for 2 hours. Add cilantro and toss again before serving.

Serves 6