Black Bean and Corn Salad

4 ears of Utah corn, kernels removed
1 cucumber, diced
2 ripe Utah tomatoes, diced
1 can low sodium black beans, rinsed and drained
1/3 c. red onion, diced
Zest and juice from 1/2 lime
1 small finely minced jalapeno pepper
1 clove garlic, finely minced
1/3 c fresh cilantro leaves, chopped
1 TBSP olive oil
Salt and pepper to taste

Bring a saucepan of salted water to a boil. Blanch the corn kernels for about 2 minutes. Drain and rinse under cold water. Remove to a large bowl and add all the other ingredients and toss together gently. Make 4 cups.