*  Exported from  MasterCook  *

                           Confetti Corn Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry black beans
   8      ears          Jersey fresh corn on the cob
   2      whole         Jersey fresh tomatoes
   1      bunch         scallions -- chopped
   1                    purple onions -- finely chopped
   1                    jalapeno pepper -- seeded and
     1/2  cup           cilantro -- chopped
     1/2  cup           shelled pumpkin seeds -- unsalted
                        Dressing:
     1/2  cup           olive oil
     1/2  cup           red wine vinegar
     1/4  cup           fresh squeezed lime juice
   1      tablespoon    fresh ground black pepper

For dressing: Whisk together all ingredients. For salad:
 Place beans in a pot of salted cold water and bring to a boil. 
Cover pot, turn down heat and simmer 20 minutes.
 Turn off heat and let beans sit until tender.
 Drain an rinse well in cold water.
 If beans are not tender enough repeat process.
 Cook corn and immediately rinse under cold water to cool.
 Remove corn kernels from cob. Seed and chop tomatoes.
 Toss together with black beans, scallions, purple onions, jalapeno pepper,
 cilantro and pumpkin seeds. Toss with dressing. 
Add salt and fresh ground pepper if desired.

                   - - - - - - - - - - - - - - - - - -