Black Bean and Corn Salad

• 1 (16 ounce) can black beans, rinsed
• 1 12 cups frozen corn, thawed
• 1 roma tomato
• 12 cup fresh spinach leaves
• 2 tablespoons fresh basil, chopped finely
• 14 cup red onion
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 12 teaspoon sugar
• 12 teaspoon fresh ground pepper
• 14 teaspoon salt
• 14 teaspoon red pepper flakes
• 14 cup feta cheese

1. Measure the corn into a microwave safe bowl.
2. Microwave on high for 30-40 seconds.
3. Stir, then set aside until ready to use.
4. Rinse and drain the black beans.
5. Dice the tomato and onion.
6. Finely chop the spinach leaves and basil-I use my kitchen shears to snip these up.
7. Fold together the black beans,corn, tomato, onion, spinach and basil.
8. Whisk together the olive oil, balsamic vinegar, sugar, pepper, salt and red pepper flakes.
9. Pour over the bean and vegetable mixture.
10. Mix gently.
11. This is best if allowed to marinate in the refrigerator for several hours, but it's still delicious if you're in a hurry and need to serve immediately.
12. Just before serving, crumble the feta cheese and sprinkle over the top.

black beans, frozen corn, roma tomato, fresh spinach leaves, fresh basil, red onion, olive oil, balsamic vinegar, sugar, ground pepper, salt, red pepper, feta cheese

Taken from www.food.com/recipe/black-bean-and-corn-salad-459566 (may not work)