Black Bean Salad With Miso Sauce

Directions

1. Bring the water to a boil and add the beans. Reduce the heat to medium and cook for 45 minutes to 1 hour, or until the beans are tender but not mushy.

2. While the beans are cooking, cut the tofu into 1/2 inch squares, prepare the corn, dice the red pepper and scallion, and put them all in a large bowl. In a small bowl, whisk together the miso, vinegar and red pepper flakes.

3.  When the beans are ready, drain them and run under cold water or put them in a bowl of ice water to cool. Add the beans to the bowl with the other ingredients, then add the miso dressing, and toss the mixture.