CSA member Noël Taylor

3 large ears of corn
1 can (15 oz) black beans, drained and rinsed
½ cup diced red onion
½ cup diced red pepper
1 Tbsp. rice vinegar
Salt and pepper

Cook corn for 7 minutes. Submerge in cold water. Cut corn off cob. Add to bowl corn, onions, red pepper, and black beans. Add rice vinegar and cilantro to taste. Mix salad. Add salt and pepper to taste.