½ c. olive oil
2-5 lg garlic cloves, finely chopped
2 tsp ground cumin
1 tsp oregano
3 c. frozen corn
½ c. water
1 tsp salt
1 ½ c. frozen peas
2 -3 cans black beans, drained and rinsed
1 c. halved cherry or grape tomatoes
½ c. scallions, sliced
1/3 c. cilantro
1 T Dijon mustard
½ tsp ground black pepper
¼ c. lemon juice
Sauté 1st 3 spices in olive oil in large pot. Add corn, water, and salt. Remove from heat and mix well . Add peas through scallions and stir. Mix dressing (mustard, pepper and lemon juice) thoroughly and pour onto salad. Mix well. Refrigerate for 6 hours before serving.
