A favorite summer salad. Easy and quick to make.

Corn & Black Bean Salad

4 cups frozen corn kernels
2 16 oz. cans black beans, drained and rinsed
1 pound cherry tomatoes
1/4 cup chopped fresh cilantro
1/2 cup minced red onion
2 roasted red peppers, diced

CUMIN DRESSING:
1/4 cup fresh lime juice
1/3 cup a mix of sherry vinegar and season rice vinegar (or red wine vinegar)
1 tablespoon Dijon mustard
2 teaspoons ground cumin
3 tablespoons olive oil

In a salad bowl, stir together corn, beans, tomatoes, cilantro and onion.
Whisk together the ingredients of the CUMIN DRESSING.
Pour over vegetables and toss well. Refrigerate.