This recipe has been posted before since it has been served at several
cook-ins (twice by me). It is easy, is prepared ahead of time, and is
delicious!


BLACK BEAN, CORN AND TOMATO SALAD

Recipe by: Gourmet Magazine, June 1995
Posted by: Dave Miner


3 tbs. fresh lemon juice
2 tbs. olive oil
1 15-oz. can black beans, rinsed and drained
1 cup cooked fresh corn kernels (from about 2 ears)
1 plum tomato, seeded and chopped
1 scallion, minced
2 tbs. minced fresh parsley leaves
1 pinch cayenne
4 large Boston lettuce leaves, rinsed and dried


In a bowl, whisk together lemon juice, oil and salt to taste. Stir in
remaining ingredients, except lettuce leaves, with additional salt and
pepper to taste. Let salad stand, stirring once or twice, 15 minutes for
flavors to develop (or refrigerate for a day or two and then let it come
back to room temperature). Line two plates with lettuce and divide the salad
between them. Serves 2.

Note from DaveM: BTW, ordinary tomato is fine instead of plum tomato and we
happen to use more of it. I highly recommend flat-leaf parsley, if you can
find it, because the curly stuff is not nearly as flavorful. You can use
radicchio or any other kind of lettuce if you choose to use any at all. And,
the salad tastes even better the second day. Also, since this only makes
enough for two, you'll definitely want to make a multiple batch.