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SIDE DISH RECIPE: Black Bean, Corn and Tomato Salad

1-19oz can black beans, drained and rinsed
1-12oz can corn kernels, drained and rinsed
8-cherry tomatoes, halved or quartered
4-green onions, sliced
1-sweet red or yellow pepper, diced
1/4-cup fresh coriander leaves

Dressing
1/4-cup vegetable oil
2-tbsp red wine vinegar
1-clove garlic, minced
1-tsp salt
1-tsp ground cumin
1/2-tsp pepper
1/2-tsp granulated sugar
Hot pepper sauce, optional

Combine beans, tomatoes, green onions, pepper and coriander in bowl
Whisk oil, vinegar, garlic, salt, cumin, pepper, sugar, and a few dashes of hot sauce in a small bowl
Pour over bean mixture and mix well
Serve immediately or refrigerate
Remove from fridge 20 minutes before serving

Makes 4 servings

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