Black bean and corn salad with bell pepper, red onion, cherry tomatoes and lemon poppy seed dressing
If using canned corn, open the cans, drain using a colander, and transfer corn to a large mixing bowl. If cooking corn, shuck it and carefully place in a pot of boiling water. Remove from heat and allow corn to sit and cook 10 minutes.
Use tongs to transfer the corn to a cutting board and allow it to cool. Once cool enough to handle, use a knife to carefully cut the kernels off of the cob.
While corn is cooking, add all ingredients for the dressing to a small blender and blend until completely smooth. (If you don’t own a small blender, just whisk everything very well in a small bowl until creamy) Refrigerate until ready to use.
Add the chopped cherry tomatoes, red onion, bell peppers, and basil to a large serving bowl.
Open one can of black beans and pour it into a colander. Rinse under cool water until the water that runs off of the beans is clear. Transfer the black beans to the serving bowl.
Add all of the dressing to the bowl and mix until well-combined. Taste for flavor and add more sea salt, lemon juice and/or pure maple syrup to taste.