Southwest Salad

1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 1/2 cups chopped seeded tomato

3/4 cup thinly sliced green onion

1/3 cup minced fresh cilantro, plus sprigs for garnish
1/2 cup Crisco Oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt


RECIPE METHOD
Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.
Whisk together in a small bowl, Crisco Oil, lemon juice and salt.
Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.
Serve garnished with cilantro sprigs, at room temperature or slightly chilled.