This warm corn bean salad fits the current weather perfectly and it's easy to make. You will need: 2 cups arugula, one can of black beans, 2 medium tomatoes, corn (one ear or one can), 1/2-1 tsp of coriander, salt and pepper to taste.
Roast the corn, either as a whole on the grill or the kernels in a pan (like I did), mix in the drained can of beans, add coriander and salt and pepper and let simmer for 5 minutes at low temperature. Let it stand while you chop the tomatoes and arugula, then mix it all together. Drizzle with balsamic vinegar or glaze and ENJOY!!