Black Bean Salad with Corn and Tomatoes
1 can black beans, drained
1 pint grape tomatoes, washed, cut in thirds
1 cup frozen corn, thawed
handful fresh cilantro or parsley
3 Tbsp olive oil
Juice from half a lemon
1/2 tsp cumin
1 clove garlic, sliced
Salt and Pepper to taste
Toss herbs, oil, lemon juice, cumin, garlic, salt and pepper in a food processor and pulse a few times until the herbs and garlic are finely chopped.
Add the black beans, corn and tomatoes to a large airtight container. Pour dressing over top and stir to combine. This salad will keep for three days in the fridge.