confetti corn salad

2 cups fresh corn kernels
3/4 cup water
1 14-1/2 ounce can black beans, rinsed and drained
1/2 cup sliced green onions
1/2 cup chopped red bell pepper
1 small cucumber, seeded and chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 teaspoon sweet red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons corn oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon lime juice

Combine corn kernels and 3/4 cup water in a saucepan; bring to a boil. Cover and reduce heat; simmer 7-8 minutes or until just tender. Drain. Combine corn and next 6 ingredients in a large bowl. Whisk together red pepper flakes and next 6 ingredients until blended; pour over corn mixture. Cover and chill at least 2 hours. Yield 4-6 servings. From July, 1996 Southern Living magazine.

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