Festive Black Bean & Corn Salad

• 1 ear fresh corn

Tip: Fresh corn not available? Use canned corn instead (drained)!

• 1 15-ounce can black beans (drained and rinsed)
• 1 red or green bell pepper (seeded and diced)
• 1 cup grape or cherry tomatoes (halved or quartered)
• 1/4 cup finely diced red onion
• 2 tablespoons fresh cilantro (chopped)

• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 cloves garlic (finely minced)

1. Remove kernels from ear of corn (or drain and rinse a can of corn).
2. Add corn, black beans, bell pepper, tomatoes, onion, and cilantro to large bowl.
3. In a separate bowl, whisk together dressing ingredients.
4. Drizzle dressing over salad – stir to coat.
5. Serve at room temperature or chill until ready to serve.
6. If chilling, remove from fridge about 30 minutes before serving