Corn & Black Bean Salad

Too hot to cook?

Try this seasonal and attractive Corn & Black Bean salad. The recipe, adapted from Mark Bittman's The Best Recipes In the World, requires minimal cooking, is quickly prepared, and hearty enough to make a meal with some cheesy quesadillas, guacamole, and chips.

So, kick back, get out of that hot kitchen, break out the chips and watermelon, and dig in!

Corn & Black Bean Salad (adapted from The Best Recipes In the World):

1/2 tbsp olive oil
Kernels from 2 large ears of corn
1 small garlic clove, minced
8-10 oz black beans, rinsed and drained
1 ripe tomato, chopped
1 small jalapeno, seeded and finely chopped
1 tbsp fresh lime juice
salt & pepper
Crumbled goat cheese

Parboil the corn for 3-4 minutes. Drain, and rinse immediately with cold water to stop the cooking.

Heat the olive oil in a skillet and sauted the corn and garlic for 1 minute. Remove corn to a bowl and add the beans, tomato, jalapeno, and lime juice. Season. Toss in the crumbled goat cheese. Serve immediately or refrigerate and bring back to room temperature before serving.