Black Bean & Corn Salad

If you like spicy heat, leave the ribs of the chile intact; cut them out for less incendiary flavor.

• 1 cup dried black beans, well rinsed (soaked and drained, if you like)
• 2 bay leaves
• 1 small yellow onion, cut in half
• Kosher salt
• 1 cup fresh corn kernels or frozen corn, thawed
• 8 oz. small cherry tomatoes, cut into quarters, or 1 cup chopped tomatoes
• 1/2 cup thinly sliced scallions
• 1 small hot green chile, seeded and finely chopped
• Freshly ground black pepper
• 2 Tbs. fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1/4 to 1/2 cup finely chopped fresh cilantro

In a deep, heavy-based pot, cover the beans with 6 to 8 cups cold water. Add the bay leaves, onion, and 1/2 tsp. salt. Bring to a boil over high heat. Reduce the heat to a gentle simmer, skimming any foam that rises to the surface. Cover and cook until the beans are tender, about 75 minutes; let cool in the broth. (Refrigerate the cooled beans in the broth if holding for more than a few hours; bring to room temperature before assembling the salad.)

Drain the beans, discarding the onion and bay leaves. In a serving bowl, combine the beans with the corn, tomatoes, scallions, and chile. In a small bowl, stir 1/2 tsp. salt and 1/4 tsp. pepper into the lime juice and then add the olive oil, whisking to combine. Add this dressing and the cilantro to the bean mixture, stirring gently until well combined. Let sit for 15 minutes. Taste and add salt and pepper, if needed. Serve at room temperature.