Chilled Black Bean and Corn Salad

This is a recipe based on reverse-engineering one of my mother's recipes. It goes great with both Cuban, Mexican and faux-Island-style food. I made two pounds of beer-steamed shrimp yesterday and served them with this salad. It's quick and easy, and comes from cans for the most part.

Chilled Black Bean and Corn Salad
2 cans black beans
2 cans fiesta-style corn
2 cans Rotel mild diced tomatoes with lime juice and cilantro
half a chopped onion (or more.. or green onion if you prefer)

Use one-half cup of the dressing per the recipe above. The recipe for the dressing below does not come out to half a cup, so you may have some leftover. Whisk thoroughly to combine.

2 tbsp extra virgin olive oil
4 tbsp basalmic vinegar
2 tbsp dijon mustard
1 tbsp cilantro paste (in the produce section!)
2 tbsp lime juice
garlic powder, salt and pepper to taste

To prepare the salad, drain all of the cans, put the contents into a collander and rinse thoroughly (this is very important!). Toss the ingredients into a big glass serving bowl, add dressing and chill in the fridge.