INGREDIENTS
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For the dressing:
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1 tsp agave nectar
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Juice of 1/2 lime
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1-1/2 tsp canola oil (or rice bran or vegetable oil)
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Kosher salt and fresh black pepper to taste
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For the salad:
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1 cup cooked black beans (if using canned beans, drain and rinse)
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1 cup corn kernels, fresh or frozen
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1/4 cup diced green bell pepper
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1 scallion, finely chopped