Corn and black beans with nasturtiums

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).