Black Bean Salad
2 – 15 1/2-oz. cans black beans, drained and rinsed
1 cup frozen corn kernels
1 red bell pepper
1 bunch scallions
1/3 cup fresh cilantro, chopped
3 tbsp. extra-virgin olive oil
3 tbsp. red wine vinegar
1 small clove garlic, finely minced (optional)
1/4 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste
Pour the beans into a colander. Pour the frozen corn on top of the beans. Rinse the vegetables with cool tap water. Drain well. Pour the beans and corn into a 3-quart or larger bowl. Seed and finely dice the bell pepper and add it to the bowl. Finely chop
the scallions, using all of the whites and enough green tops to make 1/2 cup. Add them to the bowl. Using kitchen shears or a knife, chop the cilantro and add it to the bowl. To make the dressing, pour the olive oil into a 2-cup glass measure. Whisk in
the vinegar, optional garlic, salt and black pepper. Add to the beans.
Serve at once or chill until ready to serve. Serves 6 generously as a side dish or 4 as a main dish.