Corn & Black Bean Salad



2 cups cooked corn kernels (about 3 ears)
1 can (15-ounce) black beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup mild onions, chopped
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 tablespoon rice vinegar or other mild vinegar
2 tablespoons olive oil
Salt and pepper to taste

1. Combine corn, beans, tomatoes, onions and cilantro in a bowl.
2. Mix remaining ingredients in a cup. Pour over corn mixture and toss well. Let sit at least 30 minutes at room temperature. Check for seasoning.

yield: 4 servings.

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