Black Bean-Broccoli Salad

Ingredients:

3/4 cup dry black bean
250 g broccoli, cut into bite size
1/2 cup canned corn, drained
1 hard boil egg, sliced (omit it for vegetarian version)
2 tomatoes, sliced
3 dry Chinese mushrooms, soaked and sliced
1 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt

Method:

Soak black bean overnight in water, drain and steam together with mushroom over high heat to cook and soften (about 1 hour).

Remove from heat and let cool to room temperature.

Bring a bowl of water to boil, blanch broccoli in boiling water for 2 minutes, drain and let cool to room temperature.

In a large bowl, combine the bean, broccoli with all the remaining ingredients and stir-well to mix.

Serve immediately alone or along with bread or rice.