Black Bean, Fresh Corn and Red Pepper Salad

This recipe serves:  1 2 4 6 8

1 tablespoon cider vinegar
1/2 tablespoon light corn syrup
1/2 teaspoon coarse-grained mustard
1/4 teaspoon canola oil
salt
freshly ground black pepper
2 tablespoons diced red onion
1/3 cup canned black beans, drained and rinsed
2 tablespoons fresh sweet corn kernels, cooked and cooled ( or frozen)
2 tablespoons red bell pepper, diced
1 teaspoon chopped, fresh parsley
1. In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper. Add the onion and black beans.

2. Cook the corn kernels in a small saucepan of boiling salted water until tender, about 3 minutes. Remove the kernels with a slotted spoon and plunge them into an ice bath to stop the cooking process. Pat dry and add to the onion mixture.

3. Add the red pepper to the onion mixture along with the parsley. Toss well. Adjust the salt and pepper to taste.

Serving Size: about 3/4 cup

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