Black Beans, Corn And Tomatoes Vinaigrette - cooking recipe

Ingredients

1 lb. dried black beans, picked over, soaked overnight in cold water to cover and drained
1 Tbsp. olive oil
1 small onion, chopped
1/4 tsp. pepper
1 1/2 cooked fresh corn kernels, cut from 3 ears of corn (frozen corn or canned corn may be used)
1 1/2 c. chopped seeded tomato
3/4 c. thinly sliced scallion (green onion)
1/3 c. minced fresh coriander plus coriander sprigs for garnish
1 (4 oz.) can chopped green chilies
1/2 c. olive oil
1/4 c. fresh lemon juice (1 to 2 lemons)
1/4 c. vinegar
2 tsp. salt
cayenne pepper to taste

Preparation

In large saucepan, combine the black beans and enough cold water to cover them by 2 inches.
Add the 1 tablespoon olive oil, chopped onion and black pepper.
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.
In a bowl, combine them with the corn, tomato, scallions, minced coriander and green chilies.