2cans Crisp Corn
2 Shallots (finely chopped)
1 clove of Garlic (more if you desire)
1 tbl spoon Cumin
1 tsp Black Pepper
1 tbl chopped Fresh Tarragon
2 tbl Olive Oil
Sauté the shallots and tarragon in the olive oil adding the garlic just as the shallots are turning transparent.
Add the black pepper and allow it a moment to expand and flavor the mixture.
Then gently (don't want to bruise the beans) mix in the beans and corn.
Heat the mixture thoroughly and serve. This also makes an excellent cold dish and can be prepared the night before.