Black Bean Salad
2 cups cooked black beans
1 stalk celery, diced (optional)
¼ cup chopped red onion
1 large fresh tomato, chopped
2 ears of corn, kernels removed (seasonal & optional)
¼ cup extra virgin olive oil
3 tablespoons brown rice vinegar
2 tablespoons chopped fresh oregano
1½ teaspoons prepared yellow mustard
¾ teaspoon sea salt (less or more to suit personal taste)
¼ teaspoon black pepper (less or more to suit personal taste)
1/3 cup chopped fresh cilantro
In a steamer placed over boiling water, steam corn 2-3 minutes or until crisp-tender. In large serving bowl, combine corn, beans, celery, and onion.
In small bowl, whisk together oil, vinegar, oregano, mustard, salt, and pepper; pour over corn mixture. Toss lightly; garnish with cilantro.
Slightly adapted from A Banquet of Health, Penny B. Block, PhD.