Jane Spencer
2 cups fresh corn or fresh cut canned
14 oz can black beans, rinsed and drained
1/2 cup sliced green onions
1/2 cup chopped red bell pepper
1 small cucumber, seeded and chopped
1/4 cup chopped cilantro
small amt. of fresh, minced garlic (optional)
Dressing:
2 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
1/4 tsp. salt
1/4 tsp. ground ginger.
Whisk these together and pour over the veggies. Chill the salad at least two hours and stir before serving.
