This is my new favorite Shabbos side dish recipe. It keeps very nicely when made ahead and can be made on a yom tov morning without too much mess. I add the walnuts right before serving it, but when I eat the leftovers the walnuts aren't really soggy, so that's not totally necessary.
Black Bean Salad with Corn and Red Pepper
(based on the recipe of the same name in The Natural Gourmet by Annemarie Colbin)
1 14-oz can black beans
2-3 cloves garlic, crushed
1 bag frozen corn, cooked a little less than usual so it is still crunchy (I use the cut organic corn from Trader Joe's, which is a billion times better than any other frozen corn I've ever had)
1 red pepper, chopped
1 bunch scallions, chopped (per the OU, if you are checking for bugs you only need to check 3 in the bunch)
1/2 cup chopped flat leaf parsley
1/2 cup chopped walnuts (I used the bagged baking walnuts from TJ's)
1/4 c olive oil
1/4 cup soy sauce (I use shoyu, but tamari is fine too)
juice of one large lemon
2T mustard (from a jar, not powder)
This makes 8 cups of salad. The recipe and the finished product look like a patchke, but it's actually really quick to prepare. Leftovers are good on brown rice.