Corn & Black Bean Salad

This is a simple, refreshing side dish.  It's great for summer pot-lucks and barbeques.  This version calls for frozen corn, but of course you can also boil fresh corn for a few minutes, then slice it off the cob.

Corn & Black Bean Salad

serves 8

Combine in an acid-proof dish:

1 lb. frozen corn, microwaved for about 5 minutes to thaw

1 can low sodium black beans, drained and rinsed

1 diced cucumber, peeled and seeded

1 diced red bell pepper

1/2 bunch of green onions, sliced

Whisk together and use to marinate vegetables for at least 1 hour:

1/3 cup olive oil

1/2 tsp. garlic, minced
1/4 cup white wine vinegar

3/4 tsp. taco seasoning
1/2 tsp. sugar

1/4 tsp. dry mustard

1/2 tsp. salt

pepper to taste