I made this salad one beautiful Sunday afternoon with Baby Back Ribs and Greens. It was such a big hit with evveryone that I am going to bring it to a Cinco de Mayo party this weekend. It is particularly simple and very colorful.
In a medium bowl whisk together
1 clove garlic (finely minced or pressed)
2 T lime juice
1 T orange juice
1/2 t cumin
1/2 t black pepper
1/2 t kosher salt
pinch of sugar
pinch of cayenne
Fold into the dressing
2 cups corn kernals (I use frozen, thawed and well drained)
1 15oz can Black Beans (rinsed and drained)
1 1/2 to 2 cups Cherry Tomatoes (cut in half)
2 Scallions (chopped)
1 cup English Cucumber (diced with peel)
Fresh Cilantro (a handful, finely chopped)
Taste the salad and adjust the salt & pepper. This salad can be a made a couple of hours in advance.
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