Mexican Black Bean Salad

Rinse dried black beans. Soak in water for at least 8 hours. Drain soaked beans; place in a saucepan and cover with plenty of water.

Bring to a boil over high heat, then decrease heat to low. Simmer, partially covered, for about 45 minutes or until tender and cooked through. Rinse and drain well.

Meanwhile, bring another pot of water to boil. Remove the husk and silk from 1 ear of corn and break into 2 pieces. Once water is boiling, add corn together with a pinch of salt; cook for 10 minutes. Remove corn and set aside to cool. Slice off kernels.

In a mixing bowl, mix together cooked beans, cooked corn kernels, bell peppers, diced tomatoes, minced red onions, calamansi juice, and chopped cilantro. Season with salt and pepper to taste. Serve over lettuce leaves.