Corn and Black Bean Salad with Peppers and Cherry Tomatoes

Corn and Black Bean Salad with Peppers and Cherry Tomatoes
In a dish like this, the exact measurement of the ingredients isn’t so important. Use what you have and enjoy summer!
1 ½ cups corn kernels (cut from 3 to 4 cobs, or thawed if frozen)
3 tablespoons cider vinegar
½ teaspoon chili powder
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
½ teaspoon coarse salt
3 tablespoons olive oil
1 (15 ounce) can black beans, drained and well rinsed
½ cup finely-chopped bell pepper
1 cup quartered cherry tomatoes
½ cup chopped green onions (scallions)
1 small chile pepper, seeds and ribs removed, finely diced
¼ cup chopped fresh cilantro

Directions: 

1. Cook corn in a skillet over medium heat until most of its liquid has evaporated and some kernels begin to brown, about 8-10 minutes. Stir frequently. Remove from heat and set aside to cool.

2. In a large bowl, combine the vinegar, chili power, coriander, cumin and honey. On a cutting board, sprinkle the salt on the minced garlic. Chop together, then press the salt into the garlic repeatedly with the side of a large knife to form a paste. (Alternatively, crush the garlic and salt together in a mortar and pestle.) Add the pasted garlic to the vinegar mixture.

3. Add the olive oil to the vinegar mixture and whisk well to combine completely. Add the remaining ingredients to the bowl and toss well to coat with the dressing. Serve at room temperature or chilled. Taste before serving and add vinegar or salt if desired (especially if the corn is especially sweet). 

Recipe found at:http://themessyapron.blogspot.com/2009/08/cob-and-kernel.html