Black Bean Salad

1 pound dried black beans (goya brand); picked over and
soaked overnight in water to cover, and drained.
1 1/2 cups thawed frozen corn
1 green bell pepper, diced
1 red bell pepper, diced
3/4 cup thinly sliced scallion
1/3 cup minced fresh coriander
1/2 cup olive oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 tsp salt

In a large saucepan, combine the beans with enough cold water
to cover by 2 inches. Bring water to a boil and simmer
for 45 minutes to 1 hour.
Drain the beans and in a bowl combine them with the
vegetables and coriander.
In a small bowl, whisk together the oil, lemon juice and
salt.
Pour the dressing over the warm bean mixture and stir
occasionally until the salad is at room temperature.
Refrigerate until ready to serve.
Yields salad for 16.