black bean corn salad (P1)
 

I'm a teacher and don't always have time to microwave my lunch. This has become a staple for me when I know I'm going to have a busy lunchtime.

1 can of black beans
1 can of sweet whole kernel corn
1/2 red onion (or sweet onion if you prefer)
1 red bell pepper
1 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1/2 lemon
cilantro
pinch of black pepper
pinch of salt

Chop the onion, place it in a colander and rinse with cold water to get rid of the raw onion "bite"

In a large mixing bowl, add the evoo, 2 tbsp balsamic vinegar, pepper, salt, and juice from 1/2 lemon. Whisk.

Add onions to the mixing bowl.

In the same colander, add the beans and corn. Rinse to remove excess salt.

Add beans and corn to mixing bowl. Mix the bean, corn, and onion mixture to coat with the balsamic dressing.

Remove seeds from bell pepper and chop. Add to mixing bowl.

Remove the leaves from a handful of cilantro stems and add them to the mixture.

Taste. I usually like to add another tbsp of balsamic vinegar, but it's not necessary.

Refrigerate at least 2 hours before enjoying.

Makes two 2 cup servings.