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Black Bean and Corn Salad

1 (16-ounce) can black beans, drained and rinsed
1 (8-ounce) can sweet kernel corn, drained
2 tablespoons chopped fresh parsley
1 garlic clove, mashed with 1 teaspoon salt
1/2 teaspoon prepared mustard
Juice of 1/2 lemon
Juice of 1/2 lime
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 teaspoon balsamic vinegar
1/4 cup mayonnaise
1/3 cup extra virgin olive oil
1 large basil leaf, sliced thinly
Salt and pepper to taste

1. Combine beans, corn and parsley in large bowl. Set aside.
2. In another bowl, whisk together mashed garlic with salt, mustard, lemon juice and lime juice. Add peppers, vinegar and mayonnaise, mixing well. While whisking ingredients together, slowly pour in olive oil.
3. Pour pepper mixture over bean/corn mixture. Add the basil leaf, season to with salt and pepper. Toss to combine ingredients well. Chill for 1 hour before serving.

Makes 6 servings.