Black Bean And Corn Salad - cooking recipe

Ingredients

1 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. cumin
1/3 c. chopped cilantro (fresh)
1 (15 oz.) can black beans, drained and rinsed
1 (7 oz.) can corn, drained
1/4 c. chopped sweet onion, Vidalia or red
2 plum tomatoes, seeded and chopped
shredded Monterey Jack cheese (optional)

Preparation

Combine olive oil, vinegar, mustard, cumin and cilantro; set aside. combine beans, corn, onion and tomatoes.
Drizzle dressing over bean mixture.
Stir together gently to avoid breaking the beans.
May be topped with shredded Monterey Jack cheese if desired.
Serves 4 to 6. Should go with Chicken Tostada recipe.