Mike loves this salad. I never really make it the same way twice; it's one of those "clean out the fridge" sort of things. But the basic ingredients never change. The trick to this is to cut the fresh vegetables in uniform 1/2" pieces so that the dressing coats everything evenly and no flavor overwhelms.
In a large bowl, whisk 3 tablespoons of good olive oil, 1 tablespoon of lime juice, a teaspoon of seasoning salt, a teaspoon of chile powder, and a teaspoon of mixed herbs (fines herbes de Provence). Toss with a can of black beans (rinsed), a cup of corn kernels, a diced red bell pepper. The longer it sits in the fridge, the better it gets. Now for the fun part: mixing in the leftovers. Feel free to toss in grilled chicken, grilled pork, diced avocado, diced tomatoes (fresh or canned, even), diced blanched zucchini, carrot slices, celery, tofu, tiny cooked pasta, rice.... well, you get the idea. After the salad has spent an hour melding flavors in the fridge, taste and correct the seasoning. Often, it needs more acid (citrus juice or a few drops of champagne or rice vinegar) and salt (salt).
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