Serves 3-4; can be multiplied.
For the dressing:
1 tsp agave nectar
Juice of 1/2 lime
1-1/2 tsp canola oil (or rice bran or vegetable oil)
Kosher salt and fresh black pepper to taste
For the salad:
1 cup cooked black beans (if using canned beans, drain and rinse)
1 cup corn kernels, fresh or frozen
1/4 cup diced green bell pepper
1 scallion, finely chopped
In a medium mixing bowl, whisk together all of the dressing ingredients. Taste and add salt and pepper to your liking.
Add the beans to the bowl, and toss gently.
If the corn is frozen, place it in a microwave-safe bowl and cook, covered, for 1-1/2 minutes. Or, blanch quickly in a pot of boiling water. (Fresh corn kernels don't need to be cooked for this salad.)
Add the cooked corn to the beans, along with the green pepper and scallion. Toss everything together so the dressing coats all of the vegetables, but the beans don't get smashed and fall apart.
Let the salad sit at room temperature for 15 minutes, or make ahead and refrigerate for several hours or overnight.
Serve at room temperature or chilled.