The good news is that I had tremendous success grilling clams in beer on my parents’ gas grill this weekend. The bad news is I forgot my camera and have zero photo evidence to show for it. So how to grill clams on a gas grill will be a story for another day, I guess. Perhaps next week. They were really good.

I’ve been craving some unusual things lately, but the combination that surprised me the most was a light black bean and corn dish. Cold. These just aren’t ingredients I mix together under ordinary circumstances. And when I do, they are usually mixed up hot in a Southwest flavored dish. Not so with this. Instead it’s a salad with a light dressing. The result was tasty – and my mother enjoyed it a lot too so it’s not just for pregnant folk.

Good thing that this dish contains two vegetables and antioxidant-rich black beans too, because that means I can submit this for Sweetnicks‘ ARF/5-A-Day Tuesdays this week.

1 cup black beans
1 cup corn
1 cup diced cucumbers
3/4 cup feta, crumbled
1/8 cup lemon juice
1/4 cup olive oil
1/8 tsp cayenne pepper
1/4 tsp salt

Combine the black beans, corn, cucumbers and feta in a bowl.

Stir together the lemon juice, olive oil, cayenne pepper and salt. Pour over the black bean mixture.

For best results, chill for several hours before serving.

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