Southwestern Lentil Salad

• 2 (15 ounce) cans black beans, rinsed and drained
• 3 cups cooked lentils
• 1 1/2 cups whole kernel corn, fresh or frozen
• 1 cup chopped red onion
• 1 cup chopped green pepper
• 1/4 - 1/2 cup minced fresh cilantro or 1/4-1/2 cup parsley
• 1 cup vegetable oil
• 1/2 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons ground cumin
• 2 -3 cloves garlic, minced
• salt (to taste)
• pepper (to taste)

1. In a mixing bowl, add the first 6 ingredients; stir to combine.
2. In a jar or other container with a tight-fitting lid, add the oil, vinegar, mustard, cumin, garlic, salt and pepper to taste; secure lid and shake well to mix.
3. Pour dressing over vegetables; toss to coat.
4. Cover and chill for 4 hours.
5. This is good served on a bed of mixed salad greens.

black beans, cooked lentils, whole kernel corn, red onion, green pepper, fresh cilantro, vegetable oil, cider vinegar, mustard, ground cumin, garlic, salt, pepper

Taken from www.food.com/recipe/southwestern-lentil-salad-85849 (may not work)