Zesty Corn & Black Bean Salsa

INGREDIENTS
Salsa:
3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed)
2 cans (15oz.) black beans, drained and rinsed
1 3/4 cup diced red onion
1 1/2 cup chopped green pepper
1 large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced
 
Lime Cilantro Dressing:
2 Tbsp. Extra virgin olive oil
3/4 cup fresh lime juice, zest of one large lime,
1 1/2 Tbsp. Garlic, finely minced,
1 Tbsp. Ground cumin,
1 tsp. kosher salt, 2/3 cup cilantro, chopped
 

DIRECTIONS
1. Combine all salsa ingredients in a large bowl and set aside.

2. Whisk together ingredients for the Lime Cilantro Dressing

3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours
 
*Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels