Black Bean & Corn Salad

Ingredients (use vegan versions):

• 2 handfuls of black beans, cleaned, soaked and cooked for 8 hours
• 1 bag frozen corn
• 1 medium onion
• 1 red bell pepper
• 5 cloves garlic
• 1/4 cup fresh cilantro
• 1/4 tablespoon salt
• juice of one lemon, one lime, one orange

Directions:

Roast pepper and garlic in a 350 oven for about 30 minutes, place pepper in paper bag for 20 mintes to steam. Peel pepper and squeeze meat out of garlic cloves. Mix *drained* beans, cooked corn, chopped onion, cut up pepper (I use scissors to cut my pepper and my cilantro), chopped roasted garlic, cut up cilantro.

Add salt to taste and the juices. Let sit overnight.