POTLUCK SALAD WEEK: FRESH CORN SALAD

It's picnic potluck season, which means that sometime soon, you'll feel pressure to create an amazing chilled salad.

Inspired by a recent "salad potluck," we've assembled a collection of some delicious, no-fail recipes.

This addictive salad is fresh, summery, and will help you use up fresh corn-on-the-cob hanging around the kitchen.

INGREDIENTS

2 cups corn kernels, cut from three cobs

1 large tomato, chopped

1 can black beans, rinsed, drained

1 small onion, diced

½ cup chopped cilantro

2 tablespoons red wine vinegar

1 garlic clove, minced

Salt and pepper

4 tablespoons olive oil

DIRECTIONS

Cut the kernels from cobs and put them in a pot of boiling water to cover for one minute. Drain and run cold water over the kernels. Set aside to cool. (Frozen corn also can be used.)

Make the vinaigrette by combining red wine vinegar, garlic clove, salt and pepper and whisking in the oil at the end gradually.

Put the beans, tomatoes, onion and cilantro in a bowl and pour half of the dressing over it. Toss gently. Add the corn and pour remaining half of dressing over it. Toss gently. Salad can be served immediately or chilled. Makes 6 servings.