Crispy Corn and Black Bean Salad

2 lg cobs of corn

¼ green, yellow or orange sweet pepper

Put husked, cleaned ears of corn in a big pan, cover with water. When it comes to a boil cook another 5-10 minutes, adding the piece of sweet pepper for the last 3-5 minutes if you don't like them raw.

In a medium bowl combine the following:

½ can of rinsed and drained black beans

2 sm tomatoes – diced

1 sm-med Vidalia onion – diced

zest of 1 lime

juice of ½ lime

celery seed – several shakes

½t cumin

Dice the fresh or slightly cooked sweet pepper, cut the corn off the cobs and add to the bowl. Serve as is or add:

½c good quality Greek yogurt

½t of your favorite hot sauce

Other additions could be cooked bulgar wheat, barley or quinoa; celery, cilantro or parsley.

Combine, serve, or chill a while. So good! :o) . . .Lin