6 ears corn
1 (15 ounce) can black beans, rinsed
2 roasted red peppers, chopped to corn size (rinsed, if canned) Dressing:
1/2 cup orange juice
1 teaspoon garlic powder or 1 clove fresh, crushed
1/2 teaspoon cumin powder
2 tablespoon white vinegar
1 lemon, juiced
1. Cook corn lightly (I put mine in-husk in the microwave for 4 minutes, 2 at a time). Slice the corn off the cob and put it in a bowl.
2. Add black beans and peppers. Mix all dressing ingredients separately.
3. Toss dressing with the salad. Let sit at room temperature for an hour to combine flavors.'