Nancy’s Summer Salad

                                                               My delightful friend Nancy Farran came up with this salad one or

Nancy Farran

two summers ago. Nancy calls it a “summer salad,” but I think it’s terrific any time of the year. 

Nancy’s Summer Salad:

To Prepare the Salad:

One 18-oz. (540 mL) can of black beans, rinsed and drained
One 12 fl. oz. (341 mL) can niblet corn, drained
Cilantro, stemmed and coarsely chopped, as desired
1 red bell pepper (“capsicum”), seeded and diced (see Note)
1/2-to-1 jalapeño pepper, seeded and finely diced (optional)
3 green onions (“spring” onions), chopped fine

Combine well.

Note: I substituted a ripe, medium tomato for the bell pepper.

To Prepare the Dressing:

Nancy suggests you “just make a simple dressing with olive oil, good wine vinegar and a pinch of salt. You can let the flavors sit together for a few hours if you have time.”

If you’re a straight-lines person who needs a recipe, my stand-by is two parts olive oil to one part wine vinegar, with a little salt to taste. Shake this up in a jar, pouring just enough over the salad ingredients to make them glisten. 

Serve in an interesting bowl and you’re done - 10 minutes, TOPS!