Black Bean and Corn Salad

This is a nice healthy dish. I hope the proteins in the corn and beans are complementary. The orange zest is the "secret ingredient" that puts the flavour over the top.

  • 4 cups black beans, cooked
  • 4 cups corn kernels, cooked
  • 1 onion
  • 3 tbs vinegar
  • 3 tbs oil
  • 1 tsp salt
  • 1/8 tsp crushed red pepper
  • 1/2 tsp fresh orange zest, finely minced
  1. Cook the corn and the beans. Drain them and measure 4 cups of black beans after cooking; measure the corn before cooking.
  2. Chop the onion finely.
  3. Toss together all ingredients, ideally while the beans and corn are still warm from cooking.
  4. Allow to cool, tossing occasionally. Refrigerate.
Serve as a cold salad.