Garden Corn and Black Bean Salad

If using fresh corn, cut kernels from cobs (should have 2 cups). In a large skillet, heat oil over medium-high heat; add corn and jalapeño. Cook, stirring frequently, for 2 to 3 minutes or till corn is lightly browned.

Transfer corn mixture to a large bowl and cool slightly. Stir in black beans, sweet pepper, tomatoes, green onions and red onion.

In a screw-top jar combine the Italian salad dressing, cilantro or parsley, lime juice, hot-pepper sauce, garlic, salt and cumin. Cover and shake well.

Immediately pour dressing over the corn mixture. Cover and refrigerate salad for at least 6 hours or overnight.

To serve, toss lightly and transfer to a salad bowl. If you like, garnish with lettuce. Makes 8 servings.