Across the Border Vegetable Salad

Ingredients

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon chopped fresh cilantro

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground red pepper

2 green onions, chopped in ½-inch pieces

1 zucchini, cut into ½-inch cubes

1 can (15-oz.) black beans, rinsed and drained

1 can (8-oz.) whole kernel corn, drained

1/2 red bell pepper, cut into ½-inch squares

1/4 cup chopped red onion

Directions
In a bowl, combine first seven ingredients. Add vegetables and toss with dressing to coat. Cover and chill 30 minutes or refrigerate overnight. Toss before serving.

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Recipe submitted by 'Lina'