A friend of mine from Oklahoma made this salad for me, and it was incredibly good. Here’s the recipe!
- 3 TBSP lemon juice
- 2 TBSP olive oil
- One 15-OZ can of black beans, drained and rinsed
- 2 small to medium ears of corn, cut off the cob (raw)
- 1 tomato, chopped
- 1 scallion (green onion), minced
- Pinch of cayenne
- Cumin to taste
- Salt to taste
- Fresh cilantro to taste
Mix and serve on a bed of Boston lettuce leaves on a plate if desired.
