There is nothing like fresh corn, right off the cob!  Here in Lancaster County, there is no shortage of corn.  We eat corn on the cob plenty when it’s in season, and I always make this with the leftovers.  Also,  tomatoes are in season and I am getting cilantro from our CSA the past few weeks.  I took this salsa to the beach this year, and it was gobbled down on the first night there!  You can eat this on it’s own or with corn chips or I love to add some grilled chicken and/or avocado for a quick lunch!  Don’t skimp on the cilantro, it really adds to the fresh flavor of this salad.

Ingredients:

1 cup of fresh corn (or more!)

1 can (15oz) of black beans

1 jalapeno pepper, diced (use the ribs and seeds for more heat!)

1/2 cup halved cherry tomatoes (or any chopped tomatoes will do)

juice of one lime

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 cup chopped fresh cilantro

salt and pepper to taste

Mix all the ingredients together and Enjoy!