Black turtle beans or black beans are a popular item in Latin American and U.S. South Western cuisines. Since we had fresh corn on the cob, my wife made this salad (I did the final seasoning). The amount of beans and corn is arbitrary but we used 6 white ears of corn and one 16 oz can of black beans. (We like GOYA brand). The beans are rinsed and drained. My wife microwaved the corn, covered with a paper towel, for 4-6 minutes or until done. Then she cut the kernels off the cob with a knife and mixed them with the black beans. I added lemon juice (we did not have any limes but lime juice is better) from one large lemon (probably 3 tbs), olive oil (3 tbs), ground cumin (2 tsp), salt and pepper to taste. For some heat, I added two small Jalapeno peppers, seeded and veined, finely chopped and also added finely chopped cilantro (2 tsp). You could add chopped red pepper for color if you like. The white corn was so sweet and made a wonderful salad. Some people love cumin and some hate it but, for this salad, cumin is a must.
We made this for Memorial day barbecue but, probably it could be served in an Izakaya and people may even like it (it is a stretch, I admit). I have seen similar types of bean salads in many Japanese recipe sites, so it must be getting popular even in Japan. Then I found a similar dish being served in an Izakaya in Dave P’s restaurant review, so it was not too much of a stretch after all.