Mexican Bean Salad

Holly became a vegetarian years ago when she was young and remained one for over ten years. Shortly after, I went to a seminar at the local library on vegetarianism hoping to get some insight as to how to keep her healthy. The nurse who was giving the seminar gave us this recipe and not only did Holly love it, but so did the rest of the family. I always double it as it does go fast!

1- 1 1/2 cups frozen corn (defrosted), fresh may be used
1 green pepper, diced
1 red pepper, diced
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
1/4 - 1/2 red onion, chopped finely
small bunch of cilantro, finely chopped

mix together well and make a dressing of:

1/4 cup red wine vinegar
1 tsp. Dijon mustard
1 cup vegetable oil (any kind)
salt & pepper to taste

mix into salad and chill. Will keep for a week at least.