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Ingredients

• 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 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 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Description

'Cumin Goes So Well With The Beans In This Salad,' Conveys Field Editor Denise Baumert Of Dalhart, Texas.

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