Whisk 2 T. whole-grain mustard, 1 T. lime juice, 1 t. red wine vinegar, 3 T. olive oil, and salt; add 1/4 c. chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drained black beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
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