1 lb. dried black beans

1 lb. corn kernels

1/3 cup extra virgin olive oil

1/3 cup peanut oil

1/2 cup lime juice (plus zest if fresh)

1 sm. red onion, chopped fine

2 Tbsp. garlic

1 sweet red (or orange or yellow) pepper

1-2 medium tomatoes

1/2 - 1 cup chopped fresh cilantro

2 tsp. ground cumin

2 tsp. black pepper

1 Tbsp. salt

hot pepper to taste

1. Soak the black beans overnight and cook according to package instructions until just tender.  Don't let them get too mushy!  (Which is why I don't use the canned ones.)  Rinse under gently running cold water.

2. Blanch corn until just barely cooked.  Don't overcook!

3. Whisk together olive oil, peanut oil, and lime juice.

4. Dice onions, garlic, peppers, tomatoes, and cilantro (use the leaves, not the stems).

5. Mix together all ingredients and add seasonings.