Easy Black Bean and Corn Salad*

2 tablespoons extra virgin olive oil or avocado oil, divided
1 cup fresh sweet corn, scraped off the cob or thawed if frozen
dash of salt, if desired
1/4 teaspoon black pepper
3 tablespoons fresh lime juice or more to taste
1/2 teaspoon ground cumin or more to taste
1 1/4 cups cooked black beans, from 1-15 ounce can, low sodium, drained and rinsed
1 1/2 cup red bell pepper, seeded and diced
1 jalapeno pepper, seeded and finely chopped
1 medium English cucumber, partially peeled (seeds removed if desired) and diced
1/4 cup thinly sliced scallions - including the white bottom and bright green tops
3 tablespoons fresh cilantro leaves, chopped
Salt and pepper, as desired
*Meets Cardiac Rehab guidelines.

In a medium skillet warm 1 tablespoon oil over medium heat. Add corn and cook 2-3 minutes or until barely cooked. Season with a pinch of salt and pepper, set aside to cool.
In a medium bowl combine the lime juice, cumin, and remaining tablespoon olive oil. Add the black beans and toss to coat. Add the peppers, cucumber, scallions, and cilantro. Add cooled corn and toss and allow to marinate a good half hour to develop the flavors. Season with salt, pepper and more cumin if desired and serve.

Nutrition Information