Recipe adapted from the VGH intern recipe booklet, 2000

Portions: 8 (1 portion = 3/4 cup)

Ingredients

• 2 cups cooked corn kernels
• 1 can (190z/540ml) black beans, drained and rinsed
• 1 sweet red pepper, chopped
• ½ cup chopped celery
• ¼ cup chopped green onion

Dressing

• 3 Tbsp rice or cider vinegar (OR vinegar of choice)
• 1 ½ tsp Dijon mustard
• ¼ tsp granulated sugar
• ¼ tsp ground pepper
• 1 Tbsp vegetable oil
• 1 Tbsp water

Directions

1. In bowl, combine corn, black beans, red pepper, celery and onion.
2. Dressing: In small bowl, whisk together vinegar, mustard, sugar and pepper.  Whisk in oil and water.
3. Pour dressing over salad and stir to mix. 

**optional: fresh herb such as fresh coriander or fresh basil are a nice flavor addition to this salad.