Black Beans, Corn, And Tomatoes Vinaigrette Recipe

1. 1

   In a large saucepan combine the black beans and sufficient cool water to cover

2. 2

   them by 2 inches, bring the water to a boil, and simmer the beans for 45 min to 1 hour, or possibly till they are just tender but not mushy.

3. 3

   Drain the

4. 4

   beans and in a bowl combine them with the corn, the tomato, the scallion, and the chopped coriander.

5. 5

   In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the

6. 6

   beans are still hot, and let the salad cold, stirring occasionally, till

7. 7

   the beans are room temperature.

8. 8

   The salad may be made 1 day in advance and kept covered and chilled.

9. 9

   Serve the salad, garnished with the coriander sprigs, at room temperature or possibly chilled slightly.

* Per serving · 4 servings · Values may vary.