Corn & Black Bean Salad

• 4 cups frozen or fresh corn kernels
• 2 16 oz. cans black beans,
     drained and rinsed
• 1 pound tomato, (3 medium)
     seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup minced red onion
  
  
• CUMIN DRESSING:
• 1/4 cup fresh lime juice
• 1/3 cup sherry vinegar,
     (or red wine vinegar)
• 1 tablespoon Dijon mustard
• 2 teaspoons ground cumin
• 3 tablespoons canola oil

In a 4 to 5 quart pan, bring 2 quarts water to a boil over high heat.
Add corn and cook until tender (about 5 minutes).
Drain, rinse with cold water, until cool, and drain again.
In a salad bowl, stir together corn, beans, tomatoes, cilantro and onion.

Whisk together the ingredients of the CUMIN DRESSING.
Pour over vegetables and toss well.