Black Bean and Corn Salad

Ingredients

• 1 can(s) black beans rinse and drain
• 1 can(s) white shoepeg corn rinse and drain
• 1 red bell pepper cored, seeded and cut into 1/4 inch pieces
• 1 green pepper cored, seeded and cut into 1/4 inch pieces
• 3 scallions white bulb and 3" green cut into 1/4 inch rounds
• 2 ripe plum tomatoes seeded and cut into 1/4 inch rounds
• 4 tablespoon(s) EVOO
• 1 1/2 tablespoon(s) lemon juice
• 4 tablespoon(s) cilantro chopped
• 1 teaspoon(s) ground black pepper
• 3/4 teaspoon(s) salt

Preparation

1. Combine all the ingredients in a bowl and toss gently. Let the salad rest, loosely covered, at room temperature for at least one hour before serving. Rob likes to add jalapeno. Monica likes some balsamic vinegar.