Southwest Salad - cooking recipe

Ingredients

1 lb frozen baby corn
2 can (24 oz) black beans, drained and rinsed
1/2 medium green bell or yellow pepper, chopped
1/2 medium red onion, minced
1/4 c cilantro, minced
1/4 c balsamic vinegar
1/4 c water
2 T extra virgin olive oil
1/4 t salt
2 T sugar
1/4 t garlic salt

Preparation

In a large bowl, combine frozen corn, beans, pepper, onion and cilantro.
In a small jar make marinade; mix vinegar, oil, water and seasonings.
Pour over the bean/corn mixture, toss to blend and coat.
Refrigerate covered until the flavors blend, at least 2 hours.