-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.