Corn, Black Bean and Red Pepper Salad Recipe

It's not red, white and blue, but it's fantastic for a picnic!

Ingredients:

2 cans black beans, drained
1 tablespoon brown sugar
1 teaspoon cumin
2 cups chicken broth
6 ears fresh corn, shucked
1 large red bell pepper, diced
1/2 cup chopped fresh Italian parsley

Recipe Directions:

Drain the black beans and place in a saucepan with broth, brown sugar and cumin. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes. Remove from boiling water, drain and cool. Stand each ear in the bottom of a bowl with high sides and cut the kernals from the cob and letting kernals fall into the bowl. Separate kernals with a fork if needed. Stir in the diced red pepper and parsley. Drain excess broth from beans and mix with corn mixture. Pour Orange Vinaigrette into salad, toss and serve or refrigerate until ready to serve.

Orange Vinaigrette Dressing Recipe

Ingredients:

1/4 cup fresh orange juice
2 tablespoon white wine vinegar
1 tablespoon Dijon mustard
2/4 cup olive oil
1 tablespoon peeled, finely chopped ginger root (or crystallized ginger)
1 tablespoon chopped, fresh dill
1 tablespoon chopped, fresh tarragon

Recipe Directions:

Combine all recipe ingredients in a jar with tight fitting lid and shake to blend.