Ingredients

• 1/2 cup sheep’s milk feta
  3 tbsp (45 mL) white wine vinegar
  1/4 cup (50 mL) olive oil
  1 tsp Dijon mustard
  2 cans black beans (540 mL each), rinsed and drained
  2 cups grape tomatoes, halved lengthwise
  2 cups frozen corn, thawed and rinsed
  1/2 cup fresh basil, coarsely chopped
  1 cup red pepper, finely chopped
  1/4 cup red onion, finely chopped
  Salt and freshly ground pepper to taste