Making a favorite salad recipe this morning before the fresh corn - TopicsExpress

Making a favorite salad recipe this morning before the fresh corn and tomatoes are gone (although it is also very good with frozen corn). Healthy, delicious and eats well for several days. Recipe originally courtesy of sweet Miss Patty Boutot. This is a large salad, so you may want to cut it in half. Corn and Black Bean Salad 4 cups fresh or frozen corn kernels cooked 2 16oz cans of black beans drained & rinsed 3 med tomatoes seeded & chopped (smallish cut) 1/4 cup chopped fresh cilantro 1/2 cup finely minced red onion Dressing: 1/4 cup lime juice 1/3 cup sherry or red wine vinegar ( I usually use vinegar) 1 Tblspoon. Dijon or any spicy prepared mustard 1 tsp ground cumin 3 Tblspoon canola or vegetable oil A little bit of sugar to taste if you find it too acidic for you. Cook corn, rinse, drain and cool. Combine with other salad ingredients and toss with dressing. Can make the night before so flavors blend. Enjoy!

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