Ingredients (use vegan versions):

• 1 (15 or 16 oz) can black beans, drained and rinsed
• 1 (15 to 17oz.) can whole kernel corn, drained
• 2/3 cup chopped red or green pepper (red adds color)
• 1 medium onion chopped
• 2 tablespoon dried cilantro (or 1/4 cup fresh, chopped)
• 1/4 cup chopped walnuts or pecans
• 2 tablespoon olive oil
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 2 cloves garlic , minced (I use garlic in a jar–about 1 Tbs.)
• 1 tablespoon vegan Dijon mustard

Directions:

Combine the beans, corn, peppers, onions, cilantro and the
nuts. In a seperate bowl, whisk together olive oil, soy
sauce, lemon juice, garlic and mustard. Pour the dressing
over the bean mixture and blend it all together. Cover
tightly and place in the fridge for about an hour before
serving. Store tightly covered, but I rarely have
leftovers. Makes a great side dish to any Mexican meal.

Serves: 4 or so

Preparation time: 15-20 min

Tags: Corn, Salad, Vegan