Corn Salad

A great side to practically any main dish. Fantastic with fresh corn in the summer, but just as good with frozen corn in the winter.

Ingredients:
4 ears corn (or equivalent of frozen)
4 tbsp olive oil - divided
1 cup black beans (rinsed and drained)
2 scallions, chopped
1-2 tomatoes, seeded and chopped
1 orange pepper, diced
3 tbsp red wine vinegar, or to taste
1-2 tbsp chopped cilantro

Directions
1. In a large frying pan, heat 2 tbsp olive oil and sauce corn until just softened about 5 minutes.
2. Place corn in a bowl and add beans, scallions, tomatoes, and orange pepper.
3. In a small bowl, combine vinegar, 1 tsp salt, 1/4 tsp pepper, and remaining 2 Tbsp olive oil.
4. Pour onto corn mixture, add cilantro, and mix well.
5. Adjust seasonings to taste before serving.

Notes:
For corn salad: Apple cider vinegar or lime juice will work in place of red wine vinegar. You can use basil instead of cilantro and add any other ingredients you think might work. I have added diced avocado on occasion. If you try that, add it at the very end or it will turn brown and mushy.