Mexican Black Bean & Corn Salad

• 1 tablespoon I Can't Believe It's Not Butter!(R) Spread
• 1 onions small, chopped
• 1 red bell pepper small, chopped
• 1 clove garlic finely chopped
• 1/2 teaspoon ground cumin
• 19 ounces black beans rinsed and drained
• 11 ounces whole kernel corn drained
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro
• 1 1/2 teaspoons grate lime peel optional
• salt

1. Melt I Can't Believe It's Not Butter!(R) Spread in 10-inch nonstick skillet over medium-high heat and cook onion, red pepper, garlic and cumin, stirring occasionally, until vegetables are tender, about 3 minutes. Combine vegetable mixture with remaining ingredients in serving bowl. Serve warm, at room temperature or chilled.

i, onions, red bell pepper, garlic, ground cumin, black beans, kernel corn, lime juice, fresh cilantro, grate lime, salt

Taken from www.yummly.com/recipe/Mexican-Black-Bean-_-Corn-Salad-1537331 (may not work)