Welcome to Tasty Tuesday at Things to Do In New Jersey!

Well, the days are turning cooler in New Jersey and pretty soon we’ll be craving comfort food made with Jersey Fresh pumpkins, winter squash, and apples. However, I’m holding on to summer for as long as I possibly can, so I thought I’d share this versatile salad made with Jersey tomatoes while we can still get them at our local New Jersey farmers markets! This Black Bean, Corn, and Tomato Salad is a great side for meat, fish, or poultry and can even stand on its own as a light and healthy lunch! Here’s the recipe…

Black Bean, Corn, and Tomato Salad

1 can black beans, rinsed and drained
1-1/2 cups sweet corn, fresh (about 3 ears) – Frozen corn (thawed) can also be used.
1 pint grape tomatoes, cut in half or quarters (depending on size)
OR 2 cups chopped plum tomatoes
½ cup red bell pepper, chopped
¼ cup red onion, chopped
1 handful of cilantro, chopped
¼ cup lime juice
2 Tbsp. olive oil
2 tsp. sugar
½ tsp. salt
¼ tsp. cumin
1/8 tsp. cayenne pepper
1 clove garlic, crushed

To make the salad, combine the black beans, corn, tomatoes, red bell pepper, red onion, and cilantro (If you don’t like cilantro, you can substitute flat parsley.) in a bowl. In a separate bowl, whisk together the remaining ingredients to make the dressing. Pour over the black bean mixture and toss gently. Refrigerate for at least one hour to allow the flavors to blend. Enjoy!