Black Bean and Corn Salad

It’s Memorial Day this weekend, and that means celebrating with potlucks and barbeques! I got this salad recipe from my mom and have been using for well over ten years now. It’s just the thing for a warm weather celebration because it’s colorful, filling, and tastes best at room temperature.

Begin by rinsing two cans of black beans until the water runs clear. Drain them well and place them in a bowl with one can of corn, also well drained. (You can also use fresh corn and dried black beans.) To this add one large diced bell pepper, 3 sliced green onions (white and green parts), ½ pint halved cherry tomatoes or 2-3 chopped of your favorite tomato variety, and a full bunch of chopped cilantro (about ½ cup, or more to taste.) This colorful array of vegetables will be dressed in a lemon vinaigrette. Add five tablespoons of good quality olive oil and six tablespoons of fresh lemon juice, ½ teaspoon salt and 1 teaspoon pepper. Toss together and let sit for at least one hour at room temperature. Leftovers should be stored in the refrigerator.

This can be served as a side salad, as a dip for corn tortilla chips, as a taco filling, or on top of warm quinoa for a satisfying lunch. Enjoy, and happy Memorial Day!