- 2 (15 ounce) cans black beans, rinsed and drained
- 3 cups cooked lentils
- 1 1/2 cups fresh or frozen corn
- 1 cup chopped red onion
- 1 cup chopped green pepper
- 1/4 cup minced fresh cilantro or parsley
- 1 cup vegetable oil
- 1/2 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons ground cumin
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours.