This salad, both pretty and delicious, makes a great summer side dish or a salsa for fish tacos.
Cooking With Friends Kitchen
4 ears of corn, cooked and kernels removed
2 jalapeno peppers, diced
6 scallions, washed, stems cut and chopped
1 cup diced red pepper
2 cans black beans, rinsed
1/4 cup chopped cilantro
2 tablespoons olive oil
1 teaspoon kosher salt
In a large mixing bowl, combine all of the above ingredients. Mix together and chill.
Makes 8 cups