Siesta Fiesta Salad

• 1 (15 ounce) can black beans, drained
• 2 ears sweet corn, cooked, cooled, and kernels cut off
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped red onion
• 2 tablespoons red wine vinegar (or use lemon juice)
• 2 tablespoons olive oil
• 2 -3 tablespoons snipped fresh parsley
• 1 -2 teaspoon snipped fresh cilantro
• 1 1/2 teaspoons fresh dill (or 1/2 teaspoon dried dillweed)
• 1/8 teaspoon fresh ground black pepper

1. In a colander, rinse the black beans; drain well. In a large bowl, combine the beans, corn, sweet pepper, and onion; set aside.
2. In a screw-top jar, combine the vinegar, oil, parsley, cilantro, dill, and black pepper. Cover and shake well.
3. Pour the dressing over the vegetable mixture and toss to coat. Serve at room temperature. Garnish the salad with a sprig of dill, if you like.
4. Makes 4 servings.

black beans, sweet corn, sweet red pepper, red onion, red wine vinegar, olive oil, parsley, cilantro, fresh dill, fresh ground black pepper

Taken from www.food.com/recipe/siesta-fiesta-salad-221684 (may not work)