Corn and Black Bean Salad-Ann

2 cups corn, cooked and cooled

15 ounces black beans, drained

1 large tomato, chopped

1/4 cup Italian parsley, minced

1/2 cup red onion, minced

DRESSING:

1/8 cup lemon juice

1/8 cup red wine vinegar

1/8 cup olive oil

1/2 tablespoon mustard

1 teaspoon cumin

In a large bowl, combine corn, black beans, tomato, parsley and onion.
Dressing: Prepare and pour over salad. Cover and refrigerate for several hours.
Variation: Can add pasta.