Fiesta Salad

1 (15 oz.) can each white and yellow corn, drained
1 (15 oz.) can black beans, drained and rinsed
1 cup diced seedless cucumber (1/4 inch dice)
1 cup diced green bell pepper (1/4 inch dice)
1 ripe plum tomato (1/4 inch dice)
4 scallions, thinly sliced
2 Tbsp. chopped flat-leaf parsley or cilantro
1/2 tsp. minced garlic
2 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 tsp. sugar
1/4 tsp. each, dry mustard and curry powder
Salt and freshly ground pepper to taste.

Combine vegetables in a large bowl. In another bowl, whisk together the remaining ingredients. Toss with vegetables. Refrigerate, covered, for at least 4 hours for the flavors to blend. Keeps well in refrigerator. 1 W.W. point per ½ cup serving.