Corn & Black Bean Salad

10 servings

• 4 cups frozen or fresh corn kernels
• 2 16 oz. cans black beans,
     drained and rinsed
• 1 pound tomatoes, (3 medium)
     seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup minced red onion
  
  
• CUMIN DRESSING:
• 1/4 cup fresh lime juice
• 1/3 cup sherry vinegar,
     (or red wine vinegar)
• 1 Tablespoon Dijon mustard
• 2 teaspoons ground cumin
• 3 Tablespoons canola oil

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 next day

Bon appetit!