Summer Corn and Black Bean Salad with Tequila Vinaigrette
prep: 30 minutes

for the salad you’ll need…
4 cups fresh summer corn (great way to shuck corn)
4 cups cooked black beans
1 cup diced red pepper
1 cup diced red onion
½ cup chopped cilantro
1 teaspoon salt, or to taste

for the tequila vinaigrette you’’ll need…
2 tablespoons tequila (I like anejo, an aged tequila)
¼ cup lime juice
¾ cup olive oil
2 teaspoons cumin
1 clove garlic, finely minced
salt to taste

let’s get to it…
Mix the corn, beans, red pepper, onion, cilantro together in a large bowl. Add the salt and carefully fold the mixture together with a rubber spatula so you don’t break the beans.
Whisk together the tequila, lime juice, olive oil, cumin, garlic and salt to taste in a small bowl. You can also do this in a blender container.
Fold half of the vinaigrette into the salad using the spatula. Taste the salad to see if you want to add additional vinaigrette. Season with salt to taste. Refrigerate until ready to serve.