BLACK BEAN, CORN AND TOMATO SALAD
This is a terrific way to use leftover cooked ears of corn. Canned beans are a bonus for fiber and protein.
3 tablespoons fresh lemon juice
2 tablespoons olive oil
15-ounce can black beans, rinsed and drained
1 cup cooked fresh corn kernels (from about 2 ears; can use leftover ears of corn)
1 plum tomato, seeded and chopped (or 1 small regular tomato)
1 scallion, minced
2 tablespoons minced fresh parsley leaves
A shake or two of hot sauce
In a bowl, whisk together lemon juice, oil and salt to taste. Stir in remaining ingredients, with salt and pepper to taste. Let salad stand, stirring once or twice, for about 15 minutes for flavors to develop. Serves 2.
Note: Recipe can be doubled or tripled.
Adapted from Gourmet Sunday, August 05, 2001
Posted by: pgeistfeld@yahoo.com
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