Summer Corn and Cilantro Salad

RECIPE

2 cups fresh or frozen corn (thawed)

1 cup of fresh cilantro (packed into cup)

2 cloves of raw garlic (minced)

½ cup Extra Virgin Olive Oil

Juice of 1 lime

1 ripe tomato (chopped)

Salt and Pepper to taste

1 cup black beans (optional)

Instructions

Place the cilantro, garlic, olive oil, and lime juice in a food processor and process until a pesto like consistency. Add this mixture to the corn and black beans (if using), and tomato in a glass bowl. Enjoy immediately or cover and keep in refrigerator for up to 3 days.

Enjoy!

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