 | | Directions |
- Place corn in a strainer. Pour boiling water over corn, drain, and cool.
- In a serving bowl, add corn, black beans, tomatoes, onion, and cilantro.
- In a small bowl, whisk together fresh lemon juice, vinegar, mustard, cumin, and oil.
- Pour over bean mixture. Cover and refrigerate until ready to serve.
- Serve over a bed of lettuce or as salsa.
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Prep Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 30 ounces canned black beans, drained and rinsed |
| - | | 15 ounces canned chopped tomatoes, drained |
| - | | 2 cups frozen corn |
| - | | 1/4 cup fresh cilantro, chopped |
| - | | 1/4 cup onion, finely chopped |
| - | | DRESSING: |
| - | | 1/4 cup fresh lemon juice (approximately 1-2 lemons) |
| - | | 1/4 cup red wine vinegar |
| - | | 2 teaspoons Dijon mustard |
| - | | 1 teaspoon cumin |
| - | | 1 1/2 tablespoons olive or canola oil |
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