Black Bean Corn Tomato Salad

Ingredients · 4 servings

• 60 mlLemon juice, freshly squeezed
• 50 mlOlive oil
• 3 gFine sea salt
• 1 gPeppercorns, freshly ground
• 1 gCayenne pepper, ground
• 2 canBlack beans, drained and rinsed
• 200 gCorn kernels, fresh
• 4Plum tomatoes, chopped
• 4 stalkScallions, thinly sliced
• 15 gParsley leaves, chopped
• 8Boston lettuce leaves, washed and dried

Equipment

chef knife, colander, cutting board, measuring cups, mixing bowl, pepper mill, plates, serving spoon, spatula, whisk

Instructions

1. 1
   Prep ingredients

   Drain and rinse the black beans, chop the plum tomatoes and parsley leaves, slice the scallions, wash and dry the Boston lettuce, and measure all dressing ingredients. · 10 min

   What to look for: beans rinsed, produce prepped, dressing ingredients measured, and tools within reach

2. 2
   Whisk dressing

   Whisk the lemon juice, olive oil, fine sea salt, freshly ground peppercorns, and cayenne pepper in a large bowl until glossy and lightly emulsified. · 3 min

   What to look for: glossy and slightly thickened

3. 3
   Combine salad

   Add the black beans, corn kernels, chopped tomatoes, sliced scallions, and parsley to the dressing and fold gently to coat evenly. · 5 min

   What to look for: evenly coated and colorful

4. 4
   Rest salad

   Let the salad rest at room temperature, stirring once halfway, to allow the beans to absorb the citrus dressing. · 15 min

   What to look for: beans look plump and glossy

5. 5
   Plate and serve

   Arrange Boston lettuce leaves on four plates, spoon the salad on top, and serve immediately while the lettuce stays crisp. · 2 min

   What to look for: vivid herbs and crisp leaves