Zesty Black Bean And Corn Salad

• 2 teaspoons vegetable oil
• Cooking spray
• 2 garlic cloves, minced
• 2 1/2 cups fresh corn kernels (about 4 large ears)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon extravirgin olive oil
• 2 tablespoons red wine vinegar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 cup halved grape tomatoes
• 1 cup diced red bell pepper
• 3/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced seeded jalapeno pepper
• 1 tablespoon chopped fresh oregano
• 1 (19-ounce) can black beans, rinsed and drained

1. Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; saute 30 seconds. Add corn; saute 8 minutes or until browned. Remove from pan; cool completely.
2. Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.

vegetable oil, cooking spray, garlic, corn kernels, lime juice, extravirgin olive oil, red wine vinegar, ground cumin, salt, halved grape tomatoes, red bell pepper, red onion, fresh cilantro, pepper, fresh oregano, black beans

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