This easy summer salad is from the Almost Vegan Cooking School.   

 

• 4-6 ears of corn, cut from cob (raw, grilled or cooked)

(if using frozen use 1 ½ to 2 lbs. of cooked organic)

• 20 cherry tomatoes, whole, cut in half or quartered depending on size

• 1 cup cooked black beans, rinsed well if canned

• 1 to 2 jalapeno peppers with seeds removed, sliced

• 8 long basil leaves

• Fresh oregano

• 2 T extra virgin olive oil

• 1 T red wine vinegar

• Sea salt and cracked pepper to taste

 

Combine the corn, tomatoes and black beans in a bowl.  Mix the oil and

vinegar together in a small bowl and drizzle over salad.  Toss. 

Add fresh herbs and season to taste with salt and fresh pepper.