Corn Salad

I make this salad for many pot luck occasions.  It is so yummy, the dish is always eaten up!  The ingredients can be changed to suit your taste, and it is an affordable side dish when you have to serve many people.

Used as a side dish, this serves about 10 adults:

2 packages of frozen corn
1 red bell pepper, chopped
1 can black beans, drained and rinsed
2 stalks of celery, minced
1/4 cup or so of red onion chopped finely

Dressing:
1/4 cup of red wine vinegar
1/8 cup olive oil
2 Tbls Dijon mustard
salt and pepper to taste
1/3 cup of chopped fresh parsley

Defrost corn, or cook according to package directions and let cool.  Combine the corn, bell pepper, celery, beans, and onion in a large bowl.

In a separate bowl, combine the vinegar, mustard, parsley, salt, and pepper.  Mix well. While stirring, slowly stream in the olive oil.  

Pour dressing over vegetable mixture, and gently mix.

The vegetables can vary depending on individual taste.  For example, you can replace the peppers and celery with tomatoes and scallions, omitting the red onion.  The parsley can be swapped with oregano, and honey can be added to the dressing for a sweeter twist.