Corn and Black Bean Salad-Ann2 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.