Black bean-corn-red pepper Salad

Memorial day means cook-out season; and that means black bean-corn-red pepper salad. It travels well to barbeques or picnics, looks colorful, tastes great, and isn't likely to spoil out in the sun (unlike salads with mayo or milk-based dressings). Leftovers keep well, too.

Ingredients:

• Black beans (one can, drained)*
• Corn off the cob**
• Smallish chunks of one sweet red pepper
• Balsamic vinegar
• A splash of lime or orange juice
• Salt, cumin or other spices, to taste.

*Dried beans, soaked and cooked, can also be used. In the summer, it is especially fun to prepare them with solar cooking.
** To extend my seasonal eating, I cut fresh corn off the cob at the height of summer and freeze it. Then I can make this recipe whenever the red peppers are ready, ahead of or after our local sweet corn.

Quick Prep:

• Place the beans in a bowl and toss with some balsamic vinegar and the seasonings. Allow them to marinate while you take care of other chores.
• Add a layer of fresh or frozen corn to the bowl.
• Add the red pepper chunks as the top layer.
• Just before serving, toss together.

I usually serve this salad as a side dish next to the rest of the meal on the plate. But for snacking at home, I will sometimes put a serving into a bowl and eat it with tortilla chips as my fork.