Serves 4

2 cups fresh sweet corn kernels (from 2 medium ears) or thawed frozen corn

½ teaspoon salt, preferably kosher or other coarse salt

1 garlic clove, minced

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

½ avocado, cubed

1 jalapeno pepper, seeded and minced

2 tablespoons fresh lime juice

¼ cup chopped cilantro

1.       Bring 1 inch of water to a boil in a medium saucepan.  Add corn and simmer until tender, about 2 minutes; drain and let cool.  (If using corn, prepare according to package directions.)

2.       Sprinkle salt over minced garlic on a cutting board and mash with the flat side of a large knife to make paste.

3.       Combine corn garlic paste, beans, tomatoes, avocado, jalapeno, lime juice, and cilantro in a 5-cup non-reactive serving bowl; toss lightly.  Let stand at least 10 minutes before serving to blend flavors