Corn & Black Bean Salad

When I saw this recipe, I knew I had to make it. This is a fast and simple recipe that also has wonderful taste! It is great eaten alone as a salad or as a salsa with tortilla chips. The dressing has the right amount of sweet. This is defiantely a keeper! Delicious!

Corn and Black Bean Salad

Source: Healthy Cooking

1 can (15 1/4 oz) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

2 large tomatoes, finely chopped

1 large red onion, finely chopped

1/4 cup minced fresh cilantro

2 garlic cloves, minced

Dressing:

2 Tablespoons sugar

2 Tablespoons white vinegar

2 Tablespoons canola oil

1 1/2 tsp. lime juice

1/4 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. pepper

In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over the corn mixture and toss to coat. Cover & refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.