Black bean and Corn Salad

I am so bad at taking pictures of food. I'm going to get better, I promise.

We had this little gem with corn chips the other night. But I've also had it rolled in tortillias, and straight off the fork, and I gotta say, it's good no matter how you roll the dice.

3 ears of corn, kernels removed

1-2 cloves of garlic, minced

1 1/2 c. cooked black beans

1 c. cilantro, chopped

10-12 grape tomatoes, halved (or whatever you have on hand)

Juice of one lime

Begin with a skillet and some olive oil. Yum. A great beginning for every recipe. Add the garlic and the corn, and roast it for 6-8 minutes in the oil. And that is all the cooking you have to do!

Add the corn to the beans, cilantro, and tomatoes and toss. Squeeze in your lime, and you're done! Refrigerate until dinner, or eat it right away. Whatever works. I like it chilled, though. You could also add minced jalepeno for a little heat, or sliced avocado as a garnish.

I discovered this little gem in How to Cook Everything Vegetarian, which is one of my favorite cookbooks. Seriously great.