I consider black bean and corn salad a summertime staple - it showcases sweet summer corn, and it's great for picnics and barbecues because it travels well (and pairs great with burgers and other cookout food). This is something I make without a recipe, and it's a little different every time, depending on what I have lying around. I've used red onion instead of green, red wine vinegar instead of or in addition to lime juice, and I've added avocado, tomatoes, and even a diced mango before, all with good results. In case you don't already have your own favorite black bean and corn salad in your repertoire, I thought I'd share my basic formula.
Black Bean and Corn Salad
4 ears corn
2 green onions, chopped
1 red bell pepper, chopped
2 15.5-oz. cans of black beans, drained
2 canned chipotle peppers in adobo (or to taste), minced
1/2 cup chopped cilantro
Juice of 2 limes
2 teaspoons ground cumin
2 teaspoons salt
Bring a large pot of salted water to a boil, lower your corn cobs into the water carefully, and cook for 3 minutes. Remove the corn from the water and set aside. Allow the corn to cool while you prep the other ingredients. As you chop the other vegetables, add them to a large mixing bowl.
When the corn is cool enough to handle, cut the kernels off of the cob. I like to cut the (non-stem) end off to create a flat surface to brace against the cutting board while I cut the kernels off vertically. I also just ran across this technique online, which I may try next time I make this. Add the corn kernels to the other vegetables in the mixing bowl, as well as the drained black beans, chipotle peppers, and cilantro, and mix. Squeeze the limes over the mixture, add the cumin and salt, mix again, and taste for seasoning. If you have the time, allow the salad to sit for at least 30 minutes before serving to allow the flavors to meld.