Summertime Corn and Black Bean Salad

1 tablespoon extra virgin olive oil1 tablespoon slightly thickened and cooled chicken broth (see note)Juice from 1 lime (about 2 tablespoons)1 garlic clove, peeled, trimmed and minced1 teaspoon kosher salt (or 1/2 teaspoon table salt) 1/4- 1/2 teaspoon fresh ground black pepper4 large ears cooked (boiled or grilled) corn, kernels cut off and chopped (about 4 cups)1 can (15 ounces) black beans, rinsed and drained1 large ripe tomato, peeled, core removed and diced1 teaspoon minced fresh serrano chile, seeds discardedChopped fresh cilantro leaves (optional garnish)Add oil, chicken broth, lime juice, garlic, salt and pepper to a medium mixing bowl and whisk together until completely combined. Add corn, black beans, tomato and chile and, using a large rubber spatula, fold and stir until well-combined and coated with dressing.Divide into four equal servings and garnish with optional cilantro. Serve immediately.Serves four.Leannote: To make Slightly Thickened Chicken Broth, bring 3.5 ounces fat-free, reduced-sodium chicken broth to a boil in a small sauce pan. In the meantime, whisk together 1 tablespoon chicken broth and 1 1/2 teaspoons cornstarch. Gradually whisk the cornstarch mixture into the boiling broth and cook about 30 seconds. Cool and refrigerate.Nutrition values per serving: 239 calories (16.7 percent from fat), 4.5 g fat (0.7 g saturated), 46.4 g carbohydrate, 7.6 g fiber, 10 g protein, 0 cholesterol, 404 mg sodium.