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The following recipe was first featured in Boston Organics Newsletter number 31 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_31.html.
4 ears of corn (or 2 cups of corn kernels)1 can (14 oz) black beans, rinsed and drained1 small red bell pepper, seeded and chopped
1 cup chopped red onion
Dressing:1 lime, juiced1 1/2 tsp ground cumin3/4 tsp chili powder or hot sauce2 tbsp vegetable or olive oil
Salt and pepper
In a bowl, whisk together the lime, cumin, chili powder, salt, and pepper.
Cut kernels from corn. Combine corn kernels, black beans, bell pepper, and red onion in a large bowl and toss with dressing. Salad may be made one day in advance. Serve slightly chilled.
Adapted from The Food Network (Find the original online at http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html)