Black Bean and Corn Salad

Serves: 6
Source: Inspired Taste

2 medium ears corn, or 2 cups corn kernels
1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans
2 medium tomatoes, finely chopped
1 medium onion, finely chopped
1 garlic clove, minced
1/2 jalapeño, seeds removed and finely minced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
Salt to taste

Cook corn to desired doneness. If using corn on the cob, cut the corn kernels off the cob once cooked.

In a medium bowl, stir the corn, black beans, tomatoes, onion, garlic, jalapeño, lime juice, olive oil and smoked paprika. Season with salt — we start with 1/2 teaspoon and go from there. Cover with plastic wrap then refrigerate at least 30 minutes before serving.