Bean and Corn Salad

3/4 lb. green beans -- trimmed
3 tablespoon. cider vinegar
3 tablespoon. olive oil
2 tsp. honey Dijon mustard
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1 can black beans -- (15 oz.) drained and rinsed
1 cup cooked fresh corn kernels or 1/2 10 oz. box frozen corn -- thawed
1 medium red onion -- thinly sliced

Cook green beans in boiling water until tender-crisp, 3 to 5 minutes. Drain and rinse with cold water; drain.

Combine vinegar, oil, mustard, salt, and pepper in large bowl. Toss in green beans, black beans, corn, and onion.

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