Black Bean and Corn Salad
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
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.