CORN & BLACK BEAN SALAD / Cambria Kitchen Tour 2014 Recipe

12 Medium Ears of Corn, Cooked and Corn removed from Cobs
3 Cans Black Beans (15oz-19oz), drained & rinsed
3 Jalapeño Chiles, seeded & minced
1 Cup Chopped Red Onion
1 Cup Cilantro, chopped
1/2 Cup Cider Vinegar
1/4 Cup Olive Oil
1 1/2 Tsp Salt
1/4 Tsp Pepper

In large bowl ~ Whisk Cilantro, Vinegar, Salt & Pepper until mixed. Add Black Beans, Corn, Jalapeños and Red Onion. Toss until well coated.
Serve at room temperature or cover and refrigerate up to 1 day ahead. Makes apprx 12 cups.