I enjoy making black bean and corn salad because if it's versatility. Each time I prepare it I trade out one or two ingredients. Suddenly, one recipe becomes the basis for a hundred. Today, I prepared the salad with canned black beans frozen whole kernel corn since I didn't have enough tomatoes on hand. Next time I may add crumbled blue cheese and leave the beans out. As farmer's market tomatoes come in season, I'll use grape tomatoes. The possibilities are endless.