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Black Bean and Corn Salad

This salad is best if prepared the day before but can also be served immediately.

Black beans                                        1 can (drained)

Red bell pepper- diced                 1

Corn kernels                                      2 cups

(thawed from frozen or canned)

Green onion – chopped                  ¼ cup

Fresh coriander                                  2 tbsp

Red wine vinegar                             3 tbsp

Dijon mustard                                   1.5 tbsp

Sugar                                                     ¼ tsp

Salt                                                         ¼ tsp

Pepper                                                 ¼ tsp

Water                                                   1 tbsp

Canola oil                                             1 tbsp

In a bowl combine beans, red pepper, corn, onion and coriander.  In another bowl, whisk together vinegar, mustard, oil, water, sugar, salt and pepper.  Pour over salad and toss.  Cover and refrigerate overnight.