Sweet & Spicy Black Bean Salad (Or Dip) - cooking recipe

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups sweet corn (I use frozen, thawed)
2 fresh jalapeno peppers, seeded and minced
1/2 cup green onion, minced
1/2 cup fresh cilantro, minced
1/4 cup fresh lime juice
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper

Preparation

In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
Pour dressing over bean mixture and toss to coat.
Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
To serve as an appetizer, I like to eat it with tortilla chips.