Zesty Black Bean and Corn Salad

LHS Potluck, Friday 10/24.

From Cooking Light:

6 servings (serving size: 1 cup)

* 2 teaspoons vegetable oil
* Cooking spray
* 2 garlic cloves, minced
* 2 1/2 cups fresh corn kernels (about 4 large ears)
* 1/4 cup fresh lime juice (about 2 limes)
* 1 tablespoon extravirgin olive oil
* 2 tablespoons red wine vinegar
* 3/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1 cup halved grape tomatoes
* 1 cup diced red bell pepper
* 3/4 cup diced red onion
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons minced seeded jalapeño pepper
* 1 tablespoon chopped fresh oregano
* 1 (19-ounce) can black beans, rinsed and drained

Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.

Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.