Corn and Black Bean Salad
½ cup red onion, chopped
2 cups cooked corn
2 cups black beans
1 cup chopped bell pepper
2 cups chopped tomatoes
½ cup cilantro, chopped
1 jalapeno, seeded and minced (optional)
Dressing:
2 tsp. Dijon mustard
2-3 garlic cloves, minced
2 T. red wine vinegar
2 T. lemon juice
1/3 cup olive oil
½ tsp course ground black
pepper
½ tsp. cumin
½ tsp. salt
Mix together vegetables; then toss with dressing. Let marinate at least one hour.