- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- a 15-ounce can black beans, rinsed and drained
- 1 cup cooked fresh corn kernels (from about 2 ears)
- 1 plum tomato, seeded and chopped
- 1 scallion, minced
- 2 tablespoons minced fresh parsley leaves
- a pinch cayenne
- 4 large Boston lettuce leaves, rinsed and spun dry
- In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.