4 or 5 ears of fresh corn
3 to 5 summer tomatoes (large)
1 to 2 cans black beans (drained)
squeeze of lemon
salt and pepper, to taste
some fresh chopped herbs (like parsley, thyme, basil and rosemary)

VINEGAR DRESSING:

1/2 cup sugar
1/2 cup white vinegar

Slice the corn kernels off the cobs. Quarter or very loosely chop the tomatoes.

Toss all in a large bowl with the black beans, lemon juice, salt and pepper, and herbs.

Add the sugar and vinegar to a small pan and cook over medium heat until the sugar is dissolved. Remove from heat and let cool.

Once cooled, pour the gastrique over the corn mixture. Mix, cover with Saran or plastic wrap and refrigerate overnight.

Serve cold alone or as an accompaniment.

Submitted by: Bob