Summer Bean Salad

Many bean recipes are for heavy soups or stick-to-your-ribs rice dishes. But black beans make a great vegetarian main dish salad. You can vary this recipe, adding or taking away as you see fit, red or green onions, peas and snap peas are all great additions. If you feel adventurous, try some hearts of palm or miniature ears of corn. This salad is great at room temperature or refrigerated and leftovers keep well for two or three days.

Ingredients:
1 (approximately 14 ounce) can each of corn, black beans and unmarinated, quartered artichoke hearts.

3 tablespoons chopped, fresh dill.

2 large cloves minced garlic

3 tablespoons extra virgin olive oil

Red lettuce leaves torn into bite-sized pieces

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper flakes

Salt and pepper to taste

Directions:
Drain the vegetables and mix with the dill in a large bowl. Put the garlic, oil, vinegar and crushed pepper in a jar and shake until emulsified. Toss with the veggies and season to taste. Serve the salad on a bed of lettuce and add some fresh bread.

Serves 2 as a main course

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Recipe submitted by: Liza Janco - See more on black beans here! http://chefmom.com/articles/blackbeans.htm