Fresh Corn Salad

Fresh Corn Salad
This is a Southwestern style salad that balances the sweetness of fresh corn with earthy black beans and tart lime juice. The jalapeño is optional, depending on your comfort with spiciness.
I am not enough of a go-getter to use dried beans, but they certainly would be a nice replacement for the canned. And if your cherry tomato plants look as sad and green as mine, you could swap them for diced tomatoes.

4 ears of fresh corn
1 large can of black beans
1 pint of cherry tomatoes, halved
1 or 2 colored bell peppers, seeded and cut into small pieces
1 handful of cilantro, finely chopped
1 jalapeño pepper, seeded and cut into tiny pieces
2 limes
salt and pepper

Boil a medium pot of water on the stove.
While you are waiting for the water to boil, husk the corn and slice off the kernels.
Put the corn in the pot and boil for 2 to 3 minutes, just until the corn is barely cooked.
Drain the corn, and place in a large, pretty serving bowl.
Drain and rinse the black beans. Add to the corn.
Add peppers, tomatoes, jalapeño, and cilantro to the corn and black beans.
Squeeze both limes over the salad.
Add salt and pepper to taste, and mix well.