Black Bean And Corn Salad

• 15 ounces black beans
• 15 ounces fresh or frozen corn kernels
• 1/2 red onion
• 1-2 dashes salt
• glug Blood Orange Olive Oil
• 1/2 glug White or Peach balsamic vinegar

1. Open, drain and rinse a can of organic black beans and add to a big bowl.
2. Cutting corn directly from the cob (no need to cook it) or use frozen kernels when fresh is not available, fill the empty bean can so you have an equal amount of corn.
3. Make a small dice of half as much red onion and add it to the bowl.
4. Mix and add salt to taste.
5. Pour in a glug of blood orange olive oil and about half or less of white balsamic vinegar.
6. Mix gently and let it sit for about 15 minutes. Taste and adjust the seasoning. I don't think it needs pepper, but others may like the spike in flavor it brings to the dish.

black beans, corn, red onion, salt, orange olive oil, white

Taken from food52.com/recipes/81535-black-bean-and-corn-salad (may not work)