Sweet Corn and Bean Quinoa Salad with Stone Ground Dijon Vinaigrette | Bookbinder's Recipes

Ingredients

• 3 cups roasted sweet corn
• 3 cups quinoa (cooked and cooled)
• 1 can black beans
• 1/2 cup red onion (diced)
• 1 cup red sweet peppers (diced)
• 1/4 cup cilantro (finely chopped)
• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon Bookbinder's Stone Ground Dijon Mustard
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper