Ingredients

　　1 pound dried black beans, picked over, soaked overnight in cold water to cover, and drained

　　1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen

　　1 1/2 cups chopped seeded tomato

　　3/4 cup thinly sliced scallion

　　1/3 cup minced fresh coriander plus coriander sprigs for garnish

　　1/2 cup olive oil

　　1/2 cup fresh lemon juice (1 to 2 lemons)

　　2 teaspoons salt

　　In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.