19 ounce can black beans
12 ounce can whole kernel corn
2 diced ripe tomatoes
4 green onions
1/4 cup fresh coriander (cilantro)
2 tablespoons red wine vinegar
1 clove minced garlic
1 teaspoon each salt and ground cumin
1/2 teaspoon each salt and pepper
1/4 cup vegetable oil

Preparation Instructions:

Drain and rinse black beans and corn. Combine beans, corn, tomatoes, green onions and coriander. Dressing: whisk together vinegar, garlic, salt, ground cumin, salt, pepper and vegetable oil; pour over salad, toss gently. Spoon into plastic container or zip top bag and refrigerate. Remove from fridge 20 minutes before serving. Serves 4.