Black Bean and Corn Salad

Rinse beans. In a medium saucepan combine uncooked beans and 2 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in cold water overnight in a covered medium saucepan.) Drain and rinse beans. In the same pan combine beans and 2 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 - 1 1/2 hours, or till tender, stirring occasionally. Drain, if necessary; cool.

Meanwhile, in a large saucepan bring the remaining 2 cups water to boiling. Add rice. Cover and cook over low heat for 20 minutes, or till rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

In a large mixing bowl combine lime or lemon juice, garlic, salt, and pepper till blended. Whisk in olive oil. Gently stir in cooked beans, rice, corn, sweet pepper, tomato, green onion, cilantro or parsley, and chili pepper. Cover and chill for 1 to 24 hours to allow flavors to blend. Serve on lettuce leaves.