Black Bean Salad

Serves: 6

6 cups water

3 tablespoons fresh lemon juice
3 cups dried black beans, cleaned

5 tablespoons fresh cilantro, chopped and sorted

1 tablespoons black pepper
1 red bell pepper, diced

3/4 teaspoon salt
3 scallions, diced

1 (17-ounce) can whole-kernel corn, drained
6 tablespoons extra virgin olive oil

It's important to cook the dried beans without any seasonings, allowing the marinade to carry the flavor. Use dried beans instead of canned beans because of the salt content in canned beans. Bring water to boil in a large saucepan. Add beans and bring back to boil. Reduce heat to medium and cook until beans are tender (45 minutes to 1 hour). In a large bowl, combine chopped pepper, scallions, oil, lemon, cilantro, salt and pepper. Add cooked beans and toss. Stir in drained corn.
Refrigerate until completely chilled, at least two hours.