Corn and Black Bean Salad

• 1 cup cooked corn kernels (see Micro-Tips)
• 1 cup canned black beans, thoroughly rinsed and drained, or 1 cup dried beans cooked
• 8 to 9 ounces ripe tomato, cored and cut 1/4-inch dice (1 cup)
• 1 1/2 ounces peeled onion, finely diced
• 1 cup lightly packed cilantro leaves, coarsely chopped
• 1 to 2 jalapeno peppers, fresh or canned, seeded and very finely chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, or more if using home-cooked beans
• Freshly ground pepper to taste

1. Combine all ingredients.
2. Allow to stand for 1/2 hour.
3. Taste for salt and pepper.

corn kernels, black beans, tomato, onion, cilantro, jalapeno peppers, lime juice, olive oil, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3970 (may not work)