1/2 cup olive oil
3 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
Salt and pepper
1/2 pound green beans, ends trimmed
2 cups grape or cherry tomatoes cut in half
3 to 4 ears fresh corn
2 cans (14 ounces each) black beans, rinsed and drained
1 to 2 jalapeno peppers, chopped (optional)
1/4 cup crumbled queas a result fresco or feta cheese (optional)
1/2 cup fresh chopped cilantro
In a screw top jar combine first 4 ingredients. Seaas a resultn with a little salt and pepper. Cover and shake well.
Bring a large pot of water to a boil and a 1/4 teaspoon of salt. Add green beans and cook for 2 to 3 minutes. Drain beans and put them in a bowl of ice water to stop the cooking. After a few minutes place the cooked beans in ice water. Let them sit for a couple minutes in the water. Drain the beans and pat dry.
Boil or grill corn and remove corn kernels from the cob. Place green and black beans, corn, and tomatoes in a large bowl. Shake up vinaigrette and drizzle over the veggies. Toss well to coat. Seaas a resultn with a little salt and fresh ground black pepper. Right before serving stir in fresh cilantro. Crumble cheese over the top.