1(15 oz) canblack beans (I used Eden Organic - NOT Black Soy Beans)
⅓cupgreen lentils, boiled for 15 minutes
½(15 oz) cancorn or kernels of 2 ears corn
Lots of fresh parsley
2tbspolive oil
2tbsprice vinegar
1tbspsugar
2tsp2 tsp salt
Instructions
Combine all ingredients. This salad is best when made one day ahead, but is totally great when enjoyed immediately after preparing too. I find that it stays fresh and tastes great for one week, but it loses some of its prettiness after 3-4 days.