Ingredients

4 c. frozen or fresh corn kernels

2 16 oz. cans black beans

1 lb. tomatoes (3 medium), seeded and chopped

1/4 c fresh cilantro, chopped

1/2 c. red onion, minced

Dressing

1/4 c. fresh lime juice

1/3 c. sherry vinegar

1 Tbl. Dijon mustard

2 tsp. ground cumin

3 Tbl. oil

Preparation

  1. In a 4-5 qt. pan, bring 2 quarts of water to a boil. Add the corn and cook until tender. Drain and rinse until cool.
  2. In a salad bowl combine the corn, beans, tomatoes, cilantro and onion.
  3. Whisk together the ingredients for the dressing. Pour over the vegetables and toss well. Cover and refrigerate.