Black Bean Salad
|Home cooked black beans/Canned black beans||4 Cup (64 tbs), drained, rinsed|
|Red onion||1 Small, chopped|
|Tomato||1 Medium, diced|
|Ground coriander||1 Tablespoon|
|Corn kernels||2 Cup (32 tbs), cooked fresh, canned, or frozen|
|Cucumber||1 Medium, peeled, seeded and diced|
|Black pepper||1⁄4 Teaspoon|
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
1. Combine the black beans, red onion, tomato, coriander, corn, and cucumbers in a large bowl.
2. Combine the black pepper, red wine vinegar, water, and Dijon mustard in a small bowl with a wire whisk.
3. Toss the bean mixture with the dressing.