Amy and I decided to make an easy salad for dinner tonight, since we’re still recovering from last night’s tapas party, and we’re getting ready for another party tomorrow night. This was really easy and light. We both thought there was too much oil in the dressing, and Amy thought it needed something.
The recipe is also in the first Quick & Delicious special issue (green cover), and there are some slight differences – that recipe calls for canned beans instead of dried, and adds shrimp, to make it a main-dish salad. We decided to add grilled shrimp, but marinated it first using the recipe for Chili Lime Shrimp from Gourmet.

• Black Bean & Corn Salad (Fine Cooking #40, September 2000, p. 45)