Shirley's Black Bean Salad

• 3 cups cooked black beans
• 1 cup cooked corn kernels
• 1 red bell pepper, seeded and diced ¼-inch
• 3 scallions, cut into ¼-inch rounds
• 2 ripe tomatoes, drained and diced
• 6 tablespoons olive oil
• 3 tablespoons lemon juice
• 5 tablespoons chopped cilantro
• ½ half teaspoon cumin
• ⅛ teaspoon cayenne
• salt and pepper to taste

Combine beans, corn, bell pepper, scallions, and tomato. Whisk together remaining ingredients. Fold vinaigrette into bean mixture. Let salad rest for 1 hour, loosely covered, at room temperature. Serves 6. If you use canned beans, rinse thoroughly and drain well.