Black Bean, Corn and Tomato Salad
Preparation: 5 min.
Cooking: 5 min.
Total: 10 min.
- 4 Tbsp fresh lemon juice
- 3 Tbsp olive oil
- 2 Cup corn kernels , thawed if frozen
- 2 cans (15 oz) black beans , rinsed and drained
- 4 plum tomatoes , seeded and chopped
- 2 scallions , minced
- 4 Tbsp parsley , minced
- 7/8 pinch cayenne
- 8 lettuce leaves
Combine lemon juice, oil and salt to taste in a jar with a tight fitting lid. shake vigorously. Place corn in a steamer basket over boiling water. Cover pan and steam 3-4 minutes, or until just cooked. Drain and combine with remaining ingredients, except lettuce. Season with salt and pepper to taste. Set aside 15 minutes, stirring occasionally. Serve salad over lettuce leaves.