Black Beans, Corn And Tomatoes Vinaigrette

• 1 lb. dried black beans, picked over, soaked overnight in cold water to cover and drained
• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1/4 tsp. pepper
• 1 1/2 cooked fresh corn kernels, cut from 3 ears of corn (frozen corn or canned corn may be used)
• 1 1/2 c. chopped seeded tomato
• 3/4 c. thinly sliced scallion (green onion)
• 1/3 c. minced fresh coriander plus coriander sprigs for garnish
• 1 (4 oz.) can chopped green chilies
• 1/2 c. olive oil
• 1/4 c. fresh lemon juice (1 to 2 lemons)
• 1/4 c. vinegar
• 2 tsp. salt
• cayenne pepper to taste

1. In large saucepan, combine the black beans and enough cold water to cover them by 2 inches.
2. Add the 1 tablespoon olive oil, chopped onion and black pepper.
3. Bring the water to a boil and simmer the beans for 45 minutes to 1 hour or until they are just tender, but not mushy.
4. Drain the beans.
5. In a bowl, combine them with the corn, tomato, scallions, minced coriander and green chilies.

black beans, olive oil, onion, pepper, corn kernels, tomato, scallion, fresh coriander plus coriander sprigs, green chilies, olive oil, lemon juice, vinegar, salt, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994044 (may not work)