Black Bean and Roasted Corn Salad

3 cups cooked black beans
3 ears roasted yellow corn, cut from the cob
1 medium red bell pepper, seeded and diced
1 cup thinly sliced green onions (tops and bottoms)
2 cloves garlic, finely chopped
1 tbsp chopped cilantro (optional)
1 cup vinaigrette (below)

Vinaigrette:
2/3 cup oil
1/8 cup vinegar
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Dijon mustard

Combine the dressing ingredients and shake well.
Rinse and drain the black beans. Cut roasted corn from cob trying not to break apart all the kernels.
Mix corn and beans together and then add the pepper, green onions, garlic, cilantro and Vinaigrette.
Stir and drain before serving.
Serves 8