Corn and Black Bean Salad

By akselden

Ingredients

• 4 c. frozen or fresh corn kernels
• 2 16 oz. cans black beans, drained and rinsed
• 1 lb. tomato, (3 medium), seeded and chopped
• 1/4 c. chopped fresh cilantro
• 1/2 c. minced red onion
• Cumin Dressing
• 1/4 c. fresh lime juice
• 1/3 c. sherry vinegar (or red wine vinegar)
• 1 tbsp. Dijon mustard
• 2 tsp. ground cumin
• 3 tbsp. canola oil

Preparation

Step 1

To make the dressing:
In a 4 to 5 quart pan, bring 2 quarts water to a boil over high heat. Add corn and cook until tender (about 5 minutes).
Drain, rinse with cold water until cool, and drain again. In a salad bowl, stir together corn, beans, tomatoes, cilantro, and onion. Whisk together the ingredients of the cumin dressing. Pour over vegetables and toss well. If made ahead, cover and refrigerate until the next day.