Summer Black Bean Salad Recipe

Perfect summer lunch!

• 1c. black beans

• 1 bay leaf

• 1 clove garlic

• 2 ears corn

• 1/2 sweet red pepper, diced

• 2 scallions, sliced

• 1/4 c Cilantro

• 1/4 c walnuts, chopped

LEMON MUSTARD DRESSING:

• 2 T. olive oil

• 2 T. Tamari

• 3 T. lemon juice

• 1 T mustard

1. Place beans in saucepan with bay leaf, 4c. water, and garlic, bring to a boil. Reduce heat, cover and cook 1 hour or until beans are tender. (Or buy 2 can of black beans, rinse and drain them very well (rinse the canned beans under running water for at least a full minute). Canned beans are ready to use; drain them)

2. Combine dressing ingredients; mix with the beans

3. Cook corn 3 minutes; add to beans along with all other ingredients