For the Salad:
2 ears fresh corn (in season)
2 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 Jalapeño, seeded and finely chopped
1/2 red onion, chopped
¼ lb. Feta Cheese, crumbled into chunks

For the Vinaigrette:
2 limes, zested and juiced
3 Tbs. C&C Pineapple Balsamic Vinegar 
¼ C. chopped cilantro
¼ tsp. ground cumin
¼ C. C&C Cobrancosa Extra Virgin Olive Oil 
3 Tbs. C&C Garlic Olive Oil 
C&C Himalayan Pink Salt (Coarse) and freshly ground black pepper

For the salad:
Using a sharp knife, remove the corn kernels from fresh corn. In a medium bowl, mix together the corn, black beans, bell pepper, Jalapeño, onion and Feta cheese.

For the vinaigrette:
In a small bowl, combine the lime zest, lime juice, balsamic vinegar, cilantro and cumin. Slowly add the oils, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.