1pintgrape or cherry tomatoeshalved (OR about 2 extra-large tomatoes, seeded & chopped)
1 to 2fresh jalapeñosfinely diced
½cuppacked fresh cilantro leaveschopped
Instructions
Make dressing by whisking all ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tightly-fitting lid. Set aside.
Place rinsed black beans in a very large bowl. Thaw corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add tomatoes, jalapeños, and cilantro to bowl, pour dressing over top, and gently mix all ingredients with a large spoon until well combined.
Notes
For mild jalapeños, remove the seeds and membranes before dicing. For added heat, leave all or some of the seeds and/or membranes intact.
If you have time, refrigerate the salad for several hours before serving to allow the flavors to blend, then allow to come to room temperature and stir well before serving.