|1 can (19 oz/540 mL)||black or kidney beans, drained and rinsed|
|1||sweet red pepper, chopped|
|2 cups||cooked corn kernels|
|1/2 cup||chopped celery|
|1/4 cup||chopped green onions|
|2 tbsp||chopped fresh coriander (cilantro)|
|3 tbsp||rice or cider vinegar|
|1 1/2 tsp||Dijon mustard|
|1/4 tsp||each granulated sugar, salt and pepper|
|1 tbs||each water and vegetable oil|
In bowl, combine beans, red pepper, corn, celery, onions and coriander.
To make dressing: In small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Whisk in water and oil. Pour over salad and stir to mix.
Can be made ahead for up to 1 day. Cover and refrigerate.
Source: Anne Lindsay's New Light Cooking, Ballantine Canada, 1998.