Ingredients
2
cups frozen corn
2
cups chopped tomatoes (4 medium)
2
cups chopped seeded peeled cucumber (2 large)
3/4
cup finely chopped onions
3/4
cup fresh cilantro leaves or fresh parsley, chopped
3
poblano chiles, seeded, finely chopped*
1
(15-oz.) can black beans, drained, rinsed
1/2
cup cider vinegar
3
tablespoons extra-virgin olive oil or vegetable oil
2
teaspoons sugar
1/2
teaspoon salt
Preparation
Cook frozen corn as directed on package. Drain.
In large bowl, combine cooked corn, tomatoes, cucumber, onions, cilantro, chiles, beans and vinegar; mix well. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.
Just before serving, in small bowl, combine oil, sugar and salt; mix well. Add to salad; toss gently.
