SouthWestern BLACK BEAN, CORN,AND TOMATO SALAD

2 CUPS FRESH SWEET CORN KERNELS(FROM 2 MEDIUM EARS) OR THAWED FROZEN CORN.

1/2 TEASPOON SALT, KOSHER OR OTHER COURSE SALT.

1 GARLIC CLOVE, MINCED

1(15 OUNCE) CAN BLACK BEANS, RINSED AND DRAINED.

1 PINT GRAPE OR CHERRY TOMATOES, HALVED

1/2 AVOCADO, CUBED

1 JALAENO PEPER, SEEDED AND MINCED

2 TABLE SPOONS FRESH LINE JUICE

1/4 CUP CHOPPED CILANTRO

BRING 1 INCH OF WATER TO A BOIL IN A MED SAUCE PAN. ADD CORN AND SIMMER UNTIL JUST TENDER, ABOUT 2 MIN; DRAIN AND LET COOL.
SPRINKLE SALT OVER MINCED GARLIC N A CUTTING BOARD AND MASH WITHT HE FLAT SIDE OF A LARGE KNIFE TO MAKE A PASTE.
COMBINE CORN,. GARLIC PASTE, BEANS, TOMATOES, AVOCADO, JALAPENO, LIME JUICE AND CILANTRO IN A 5 CUP NON-REACTIVE SERVING BOWL; TOSS LIGHTLY. LET STAND FOR AT LEAST 10 MIN BEFORE SERVING TO BLEND ALL FLAVORS.

Number of Servings: 4

Recipe submitted by SparkPeople user TIMBERWATERS.