Southwestern Lentil Salad
2 (15-ounce) cans black beans – rinsed and drained
3 cups cooked lentils
1 1/2 cups fresh or frozen corn
1 cup chopped red onion
1 cup chopped green pepper
1/4 to 1/2 cup minced fresh cilantro or parsley
1 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
1 to 2 garlic cloves – minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine the first six ingredients.
In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss.
Cover and refrigerate for at least 2 hours.