Black Bean, Corn, And Tomato Salad - cooking recipe

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 cup fresh corn kernels, cooked (from about 2 ears)
1 plum tomato, seeded and chopped
1 scallion, minced
2 tablespoons fresh parsley leaves, minced
1 pinch cayenne
4 large boston lettuce leaves, rinsed and spun dry

Preparation

In a bowl whisk together lemon juice, oil, and salt to taste.
Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste.
Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
Line 2 plates with lettuce and divide salad between them.