Chopped Black Bean-Avocado Salad

2 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
2 Tbsp. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)

Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.

Serves 4.

Dan’s notes: I used a can of corn and a red pepper, it was great. When I used frozen corn and a green pepper, it was noticeably worse. You might want to make a little more dressing.