Cooking has been a chore lately more than anything. I've been trying to stick to simple, healthy concoctions involving, for the most part, canned beans and the plethora of tomatoes from my garden.

This salad is perfect for a hot summer day, and though I'm sure there are thousands of recipes like it out there, I couldn't be bothered to actually use one. I was originally planning on sauteing the corn and black beans for a few minutes, but when I nibbled on a few of the fresh kernels of corn they tasted so sweet and fresh that I decided cooking them would be a waste of time and energy. You could use leftover cooked corn for this, as long as it's sweet and crunchy!

Serves 4-6

2 ears corn
1 15-oz can black beans, drained and rinsed
3 medium tomatoes, chopped
1 jalapeno, finely chopped
1/4 large red onion, chopped
1-2 cloves garlic, minced
salt & pepper
juice of 1 lemon or lime
a couple sprigs of cilantro, minced

Cut the kernels off the ears of corn into a large bowl. Add remaining ingredients and toss together. Taste, and adjust seasonings as desired.