Corn and Black Bean Salad

• 1 (12 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 red bell pepper, finely chopped
• 12 cup sliced green onion, sliced diagonally
• 12 cup chopped red onion
• 1 garlic clove, minced
• 1 medium tomatoes, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 sprig cilantro (to garnish)
• 1 slice red onion, wedge (to garnish)
• 34 cup Italian salad dressing
• 34 teaspoon hot pepper sauce
• 12 teaspoon cumin
• 1 tablespoon fresh lemon or 1 tablespoon lime juice
• 1 tablespoon minced fresh cilantro
• salt, to taste if desired

1. In a large bowl, combine all the salad ingredients except for the garnish.
2. Next, combine all the dressing ingredients in a jar with a tight-fitting lid.
3. Screw on the lid tightly and shake to mix well.
4. Pour dressing over corn mixture and stir to mix well.
5. Refrigerate, covered, at least six hours or overnight.
6. To serve, garnish salad bowl with cilantro sprig and/or red onion wedge.

whole kernel corn, black beans, red bell pepper, green onion, red onion, garlic, tomatoes, pepper, cilantro, red onion, italian salad dressing, hot pepper, cumin, lemon, fresh cilantro, salt

Taken from www.food.com/recipe/corn-and-black-bean-salad-149983 (may not work)