A versatile salad. You can substitute red or yellow peppers for the tomatoes and try basil instead of cilantro in the dressing.
3 cups fresh corn kernels (cut from about 6 small ears of corn) 5 medium tomatoes, halved, seeded & chopped 2/3 cup finely chopped red onion ¼ cup Brennan's Extra Virgin Olive Oil ¼ cup chopped fresh cilantro 2 tablespoons fresh mint 2 tablespoons White Wine Vinegar 1 tablespoon fresh lime juice 2 teaspoons (packed) golden brown sugar 1 garlic clove Salt and pepper
Optional: 1 can drained & rinsed black beans
Combine 1st three ingredients in a large bowl. Puree the remainder of the ingredients in a blender.
Just before serving, pour the dressing over the corn mixture and toss.