Here’s another great salad recipe from Raising the Salad Bar, which has become one of my favorite cookbooks. This calls for black beans but the first time I made it I used pinto beans. The second time I made it I had black beans. Both times it was really good–just a more colorful contrast with the black beans and corn and red peppers. But use whatever kind of beans you have around. I halved the original recipe mostly, but increased the amount of red pepper, red onion and cilantro.