Southwestern Lentil Salad - cooking recipe

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
3 cups cooked lentils
1 1/2 cups whole kernel corn, fresh or frozen
1 cup chopped red onion
1 cup chopped green pepper
1/4 - 1/2 cup minced fresh cilantro or 1/4-1/2 cup parsley
1 cup vegetable oil
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons ground cumin
2 -3 cloves garlic, minced
salt (to taste)
pepper (to taste)

Preparation

In a mixing bowl, add the first 6 ingredients; stir to combine.
In a jar or other container with a tight-fitting lid, add the oil, vinegar, mustard, cumin, garlic, salt and pepper to taste; secure lid and shake well to mix.
Pour dressing over vegetables; toss to coat.
Cover and chill for 4 hours.
This is good served on a bed of mixed salad greens.