Mango-Black Bean Salad

From the kitchen of: Carol K., Stuyvesant, New York

2 medium cans black beans
4 mangoes, peeled and diced
2 cups cooked corn kernels (from cob or frozen)
1 cup minced parsley or cilantro
1 cup chopped scallions
2 red peppers, diced
1 cup olive oil
1/2 cup balsamic or wine vinegar

Open cans, drain beans, mix with vegetables. Combine oil and vinegar. Mix all together. Can be served with warmed tortillas.

SERVES HOW MANY: 4

TAKES HOW LONG TO MAKE: 15 minutes

DIFFICULTY RATING: 1

(1 to 10, where 1 = Practically boiling water and 10 = Takes years and Julia Child's help to perfect)

COMMENTS: You can play with this. Add diced tomatoes when they're in season. Pineapple, if you're in the mood.