Black Bean, Corn and Tomato Salad

-Rinse and drain 2 cans of black beans

-In a large bowl combine the beans with the following:

The kernels from 4 fresh ears of corn

1 pint Sungold cherry tomatoes cut in half or 3-4 slicing tomatoes cut into medium sized chunks

½ cup minced onion

Some chopped cilantro or basil

-In a small bowl whisk together the following:

½ cup olive oil

The juice from 1 fresh lemon

1/2 tsp sea salt and freshly ground black pepper

-Add the dressing to the salad and gently toss.

-The salad may be made 1 day in advance and kept covered and chilled. 

-Serve the salad at room temperature or chilled slightly.