1 cup dried black beans
1 bay leaf
2 cloves garlic, peeled and halved
1 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/4 teaspoon ground coriander
pinch of cayenne pepper
1 medium red onion, diced
1 large green pepper, diced
1 large red bell pepper, diced
1 cup corn kernels
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
1/4 teaspoon salt

Place the beans in a colander and rinse with cold water. Pick over the
beans to remove any stones. Place the beans in a clean pot, cover with
fresh cold water and soak for at least 4 hours or overnight. Drain. In a
large pot, combine the beans, onion quarters, bay leaf, 1 teaspoon freshly
ground black pepper, cumin, coriander and cayenne pepper with 2 quarts of
water and bring to a boil. Reduce heat and simmer until the beans are
tender, about 1 hour. Drain the liquid from the beans and remove the
onions, garlic and bay leaf. Combine the black beans, red onion, green
and red pepper and corn in a large bowl. In a separate bowl mix the lime
juice, vinegar and oil. Pour over the beans and vegetables and toss to
combine. Taste and adjust the seasonings, adding additional cayenne
pepper if you want the salad spicier.