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Black Bean and Corn Salad

What you need: 

1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, rinsed and drained
1 medium onion, chopped
2/3 cup chopped red or green bell pepper
2 tablespoons dried cilantro or 1/4 cup chopped fresh cilantro
1/4 cup chopped walnuts or pecans
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced

What you do: 

1. In a bowl, combine the beans, corn, onion, bell pepper, cilantro, and nuts.
2. Dressing: In a separate bowl, whisk together lemon juice, olive oil, soy sauce, mustard, and garlic.
3. Pour the dressing over the bean mixture and blend it all together. Cover tightly and place in the fridge for about 1 hour before serving. Store tightly covered, but I rarely have leftovers.

Preparation Time: 
15 to 20 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

My picture doesn't do it justice. The recipe is very good. It was a good way to use some cherry tomatoes.

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Outstanding!!  I made this for a father's day cookout, and everyone loved it!  I used toasted pignola nuts (pine nuts) as the nut ingredient, and vegan horseradish dijon.  I am making it again for the Fourth!  Thank you!!!  ;D

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