3cupsblack beans(2 - 15 oz cans, rinsed or 1 cup dried, cooks up to 3 cups)
1/2largered onion, thinly sliced
2fresh tomatoes, seeded & coarsely chopped
1small fresh jalapeño, finely chopped
1-2clovesgarlic, smashed or minced
1cupcorn kernals(2 ears' yield, grilled or boiled, and cut off the cob)
1/2cupItalian parsley, chopped
1/2cupfresh basil leaves, sliced in ribbons(or 1/2 cup cilantro, coarsely chopped)
1pinchfresh ground pepper, to taste
2Tbspfresh lime juice
Place cooked black beans, onion, tomato, jalapeño, garlic, corn kernels, and parsley in salad bowl. Mix lightly.
Add basil or cilantro leaves; toss lightly with hands.
Whisk together olive oil, salt, pepper and lime juice. Add it to salad, then lightly toss. Taste and adjust for seasonings.
*The amount of salt depends on whether you cook dried beans or start with canned ones. Dried beans should not be cooked with salt in the water, because it increases cooking time significantly. Most canned black beans already contain significant amounts of salt. The 1/2 tsp. specified here assumes that you are using canned, drained beans.