Corn, Tomato and Black Bean Salad

Ingredients:

• 1 Tbsp. olive oil
• 2 cups fresh corn (from 3 large ears) or frozen corn
• 1 cup rinsed canned black beans
• 1 cup grape or cherry tomatoes, rinsed, halved
• 1/4 cup rinsed Tanimura & Antle® Cilantro leaves
• 1/4 cup crumbled queso fresco
• 1 Tanimura & Antle® Green Onion, rinsed, trimmed, sliced
• 6 leaves Tanimura & Antle® Boston Lettuce

Directions:

• Heat oil in large skillet over medium heat.
• Sauté corn until tender and slightly charred, 8 to 10 minutes.
• Let cool.
• Combine all ingredients except lettuce leaves in bowl; toss to combine.
• Rinse lettuce leaves thoroughly; spin or pat dry.
• Place on individual plates.
• Spoon corn mixture evenly into lettuce cups.

Italian-Lime Dressing:

• Mix 1/4 cup prepared Italian dressing, 1 Tbsp. fresh lime juice and 1 tsp. freshly grated lime peel in bowl.

Serves: 4-6

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