Black Bean, Corn, and Tomato Salad
Ingredients
- 3 tablespoon fresh lemon juice
- 2 tablespoon olive oil
- 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 tablespoon minced fresh parsley leaves
- 1 pinch cayenne
- 4 large Boston lettuce leaves, rinsed and spun dry
Instructions
In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them. Serves 2.