Corn And Black Bean Salad

• 1 (15 ounce) can black beans, drained and rinsed
• 2 large tomatoes, cut into 1/4 inch dice (about 1 cup)
• 1 cup corn kernel, fresh (or frozen)
• 1 small red onion, cut into 1/4 inch dice (about 1/2 cup)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar or 2 tablespoons distilled vinegar
• 2 tablespoons garlic, minced
• 1 teaspoon sugar
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin

1. Place the black beans, corn, tomato, onion and parsley in a large bowl and stir to combine.
2. To make the dressing whisk all the ingredients together in a small bowl.
3. Just before serving pour over the bean mixture and toss to coat. Can be kept up to 6 hours at room temperature.

black beans, tomatoes, corn kernel, red onion, parsley, extra virgin olive oil, red wine vinegar, garlic, sugar, chili powder, salt, ground black pepper, ground cumin

Taken from www.food.com/recipe/corn-and-black-bean-salad-295253 (may not work)