Black Bean and Corn Salsa-Salad Recipe Garlecchina

• 1 regular-sized can black beans (Goya is good), drained and rinsed
• 1 regular-sized can corn, drained
• 3 medium stalks celery, diced finely
• 2 scallions, chopped finely
• 4 plum tomatoes, de-seeded, diced finely
• 1 tbsp. white onion, chopped finely
• ground sea salt, to taste
• cayenne pepper powder, to taste
• juice of 1/2 lime
• juice of 1/2 lemon
• 1 tbsp. canola oil
• 1 1/2 tbsp. red wine vinegar
• OPTIONAL: 1 tpsb. cilantro, OR parsley, chopped finely

1. Wash, chop, drain, rinse all ingredients accordingly.
2. Place in bowl.
3. Squeeze in citrus juices, sprinkle sea salt and cayenne, add vinegar and oil, stir, taste.
4. Adjust accordingly.
5. Can be eaten right away, but best if marinated in the fridge for an hour.
6. Stir each time you eat.
7. Serve over grilled fish, chicken as a garnish, enjoy as a side salad, or entertain the crowd by using it as a dip for tortilla or pita chips.
8. Enjoy.

regular, regular, stalks celery, scallions, tomatoes, white onion, ground sea salt, cayenne pepper, lime, lemon, canola oil, red wine vinegar, cilantro

Taken from www.chowhound.com/recipes/black-bean-corn-salsa-salad-11749 (may not work)