Black Bean Salad

serves 8

I got up this morning, knowing that it was gonna be another humid scorcher.  I gave myself thumbs up to making an easy dinner so I’d be out of the kitchen and free to goof off around the house as much as possible.  Out came the can opener, knife, cutting board and a few ingredients, and in 10 minutes I was checking my Facebook while eating a bowl of granola, yogurt and peaches.  Dinner was in the fridge, ready for the hungry hoard to descend upon it later, and I was ready for a day of puttering.  This recipe is a great picnic or potluck dish, and gets even better as it sits.  Be sure to use fresh basil.  Substitute fresh cilantro and add shrimp for a different taste.

4 cups cooked black beans, rinsed and drained

2 cups cooked corn, rinsed and drained (fresh or canned)

1 red onion, finely chopped

3 large tomatoes, diced or 2 cups whole cherry tomatoes

1 cup cilantro leaves, rinsed and coarsely chopped

¼ fresh or pickled jalapeno, finely minced

½ cup olive or canola oil

¼ – ½ cup lemon juice

salt and pepper, to taste

Gently stir all ingredients in a serving bowl.  Chill or serve at room temperature.

Photo by Eugene Buonaccorsi