Quick Black Bean Salad

Ready in 15 minutes
4 servings

In a small mixing bowl, using a wire whisk combine together:

1/4 cup extra-virgin olive oil
juice of 1 fresh lemon
salt
freshly-cracked black pepper
2 tablespoons coarsely-chopped Italian flat-leaf parsley
2 teaspooons coarsely-chopped fresh oregano
1 teaspoon coarsely-chopped fresh marjoram
1 teaspoon fresh thyme

Set aside. In another mixing bowl, mix:

2 cans (400 grams each) black beans, drained and rinsed
1-1/2 cups whole kernel corn, drained
2 shallots, minced
2 gloves garlic, chopped
12 pieces cherry tomatoes, sliced into half
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
arugula

Drizzle with the extra-virgin olive oil mixture. Toss until saled is well-coated. Adjust seasonings if necessary. Sprinkle with:

1/4 cup toasted pine nuts

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