Black Bean, Corn & Tomato Salad

This is more of Summer Dish with its refreshing flavors, but is also a nice dish to bring to a potluck or picnic. This recipe is one of Giada De Laurentiis with the enhancements made by Team Parr.

The recipe is divided into the Salad and the Dressing

Salad:

3 tablespoons olive oil

1/2 onion, diced

1 tablespoon sea salt

2 1/2 teaspoons of paprika or smoked paprika

1/2 teaspoon of cayenne pepper

4 ear corn, kernels removed

1 dried bay leaf (we've never used this)

3/4 cup broth (we use Vegetable Broth)

2 (15-ounce cans of black beans, rinsed and drained

2 tomatoes, chopped (we use Roma or Vine ripened

6 ounces jicama, peeled and diced into 1/4 inch pieces (about 1 cup)

1/4 cup chopped fresh cilantro

Dressing:

2 tablespoons lemon juice

2 tablespoons lime juice

3 tablespoons agave nectar or 2 tablespoons maple syrup

2 tablespoons lemon zest

2 tablespoons lime zest

1/4 cup EVOO

Kosher salt and freshly ground black pepper

Salad: In a large skillet, heat the oil over medium high heat. Add the onion, salt, paprika, and cayenne pepper. Cook 6 to 8 minutes until soft. Add corn and bay leaf. Cook, stirring constantly, for two minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through. Remove pan from heat.

Dressing: In a small ball, combine lemon juice, agave nectar, lime juice, lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper to taste.

Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with cilantro and serve warm or at room temperature.