Black Bean and corn salad

Ingredients (use vegan versions):

• 1 (15 or 16 oz) can black beans, drained and rinsed
• 1 (15 to 17oz.) can whole kernel corn, drained
• 2/3 cup chopped red or green pepper (red adds color)
• 1 medium onion chopped
• 2 tablespoon dried cilantro (or 1/4 cup fresh, chopped)
• 1/4 cup chopped walnuts or pecans
• 2 tablespoon olive oil
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 2 cloves garlic , minced (I use garlic in a jar--about 1 Tbs.)
• 1 tablespoon vegan Dijon mustard

Combine the beans, corn, peppers, onions, cilantro and the nuts. In a seperate bowl, whisk together olive oil, soy sauce, lemon juice, garlic and mustard. Pour the dressing over the bean mixture and blend it all together. Cover tightly and place in the fridge for about an hour before serving. Store tightly covered, but I rarely have leftovers. Makes a great side dish to any Mexican meal.

Serves: 4 or so

Preparation time: 15-20 min

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