1 cup black beans, soaked overnight, or canned beans, rinsed
Kernels from 2 ears of corn
1 red bell pepper, diced
1 red onion, diced
1 cup nasturtium flowers, roughly chopped
1/2 cup nasturtium leaves, roughly chopped (optional)
Juice of 1 lime
2 tablespoons extra-virgin olive oil
1 tablespoon minced cilantro
Salt and pepper, to taste
1. If using dry beans, put in a big pot of water and boil until they are fork-tender, about 1 hour, then drain and rinse. If using canned beans, drain and rinse.
2. Combine beans with remaining ingredients in a serving bowl.
3. Toss, cover and refrigerate for at least 30 minutes or up to 3 days. Makes 4 servings.
Recipe from "Cooking with Flowers" by Miche Bacher (Quirk, $24.95).