Corn And Black Bean Salad

• 5 tablespoons olive oil
• 2 1/2 cups yellow corn (from about 3 medium ears)
• 1 (15.5 oz.) can black beans, drained and rinsed
• 1 (6 oz.) jar roasted red peppers, drained and finely diced
• 1 medium jalapeno, finely minced (about 1 Tbsp.)
• 1/4 cup finely chopped fresh cilantro
• 3 tablespoons fresh lime juice (from 1 to 2 limes)
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper

1. Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat. Add corn and cook, stirring occasionally, until crisp-tender and bright yellow, about 4 minutes. Remove from heat and let cool.
2. Mix together corn, beans, roasted red peppers, jalapeno and cilantro. In a small bowl, whisk together lime juice, vinegar, salt, chili powder and pepper. Drizzle over vegetables and toss.

olive oil, yellow corn, black beans, red peppers, fresh cilantro, lime juice, cider vinegar, salt, chili powder, black pepper

Taken from www.myrecipes.com/recipe/corn-black-bean-salad (may not work)