Black Bean, Corn and Tomato Salad

2 cans black beans (15 oz), rinsed

2 cups fresh roasted corn (4 ears)

2 cups chopped, seeded tomatoes

3/4 cup sliced scallions

2 cloves garlic, minced

1/3 cup fresh cilantro

To roast corn:

Place corn on cookie sheet. Rub each ear thoroughly with olive oil. Rub with salt and pepper. Bake at 450 degrees for about 5-7 mins then turn and bake other sides for 5-7 mins each. (corn will brown a little) Bake no more than 20 mins. total.

Dressing:

1/3 cup olive oil (regular, not extra virgin)

1/3 cup fresh lemon juice (may add more to taste)

2 tsp. salt – may be too much, start with 1 tsp, especially if using kosher salt

Mix salad ingredients in a large bowl. Mix dressing ingredients in a small bowl, stir and add to salad. Stir well. If the salad sits for awhile before serving, make sure to stir thoroughly as the dressing will settle on the bottom.

Serve with tortilla chips!