Join “Jayni’s Kitchen” this week for “From the Garden to the Kitchen,” with guest Gwyn Mellinger.

Carey and Mellinger will prepare the following recipes: Black Bean and Corn Salad, Sauteed Okra with Pepper and Ginger Tamari Sauce and Ratatouille Gratin.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Black bean & Corn salad

3 to 4 ears fresh sweet corn

2 14-ounce cans black beans, rinsed and drained

1 cup red bell pepper, seeded and diced

1 cup green bell pepper, seeded/diced

1 tablespoon jalapeño pepper, seeded and finely chopped

1 small red onion, diced

1/4 cup minced cilantro leaves

Dressing:

3 tablespoons fresh lime juice

3 garlic cloves, pressed

1 teaspoon ground cumin

Salt and black pepper, to taste

1/4 cup olive oil

Cook the ears of corn in a pot of boiling water until tender-crisp. Using a sharp knife, cut the corn kernels (about 3 cups) off the cobs. Place the corn in a large mixing bowl and add the black beans, peppers, onion and cilantro.

Dressing: Combine the lime juice, garlic, cumin, salt and pepper. Whisk in the olive oil.

Pour the dressing over the salad and toss gently to coat. Season the salad with additional salt and pepper, if desired. Prepare the salad at least 3 hours before serving and refrigerate to allow the flavors to merge. Stir before serving. Serves 8 to 10.