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Black Bean and Turkey Salad

Note:   Poultry is best roasted drizzled in fresh lemon juice with some crushed garlic.   If time is a factor, forget the chicken broth and use canned beans and roasted chicken breasts.  If cilantro is not available, use 1/2 t coriander.

For the salad:
2 cps black beans
3 cps diced roasted turkey or chicken breast
5 cps chicken broth
1 cp chopped red onion
1/4 cp chopped scallion
2 cps cooked corn
3  tomatoes, peeled,seeded, finely chopped
Cilantro, to taste

1. Cook beans in broth 1 1/2 hrs.or till tender. Drain, rinse in cold water.
2. In large bowl, combine all ingredients except cilantro.

For the dressing:
1/3 cp red wine vinegar
1/4 cp Dijon mustard
2 T honey
2 t garlic, mashed
1 red and 1 green bell pepper, chpd, blanched in boiling water for 1 minute and drained
1 t thyme
1/4 cp cilantro
1/4 t cayenne pepper
1 t salt
1 cp olive oil

1. Whisk vinegar, mustard, honey, garlic, thyme, cayenne, salt, black pepper to taste.
2. Add oil in a stream, whisking.
3. Pour dressing over salad; add cilantro and toss till well combined.