Ingredients
Quantity | Ingredients |
---|---|
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) |
Dressing | |
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 |
Directions
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.