Bean salad with corn and tomatoes

Ingredients:

• 4 ears of corn, husked
• 1 tbsp hot sauce
• 1 teaspoon freshly squeezed lime juice
• 0.5 tsp ground cumin
• 1 can (425g) black beans, rinsed in a colander
• 1 cup fresh pico de gallo salsa, drained

Preparation:

1. Using a knife, cut the kernels off each ear of corn and place them in a large bowl. Then, using the dull side of a knife or a flat metal spatula, scrape each naked ear over a small bowl to release the corn milk. Add hot sauce, lime juice, and cumin to the corn milk and stir. Pour the dressing over the corn and season with pepper.
2. Add black beans to the bowl with corn, pico de gallo and a small pinch of salt. Serve the salad chilled on a plate with tamales.