Black Bean and Corn Salad (or Salsa) 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    Easy, festive, and nutritious, this tasty combination of ingredients can be served as a terrific salad or a lively salsa.   Directions Place corn in a strainer. Pour boiling water over corn, drain, and cool. In a	1

	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.	2