Black Bean Salad

• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Can) Whole Kernel Corn, Drained
• 3 whole Multi-colored Bell Peppers, Diced
• 1/2 cups Red Or Vidalia Onion, Finely Diced
• 1 clove Garlic, Minced
• 4 Tablespoons Freshly Chopped Cilantro
• 2 Tablespoons Olive Oil (I Use Extra Virgin Olive Oil)
• 1/4 cups Red Wine Vinegar
• 2 teaspoons Lime Juice
• 1/2 teaspoons Cumin
• Salt To Taste

1. Combine black beans, corn, bell peppers, onion, garlic and cilantro in a large bowl. In a small bowl, combine oil, vinegar, lime juice and cumin to make a vinaigrette. Pour the vinaigrette over the mixture in the large bowl and mix well to combine. Salt to taste and refrigerate for at least 2 hours before serving. It tastes even better the next day.

black beans, kernel corn, multicolored bell peppers, red or vidalia onion, clove garlic, freshly chopped cilantro, olive oil, ubc, lime juice, cumin, salt

Taken from tastykitchen.com/recipes/salads/black-bean-salad-2/ (may not work)