Island Black Bean Salad - cooking recipe

Ingredients

6 cups cooked black beans
3 cups cooked corn
1/4 cup chopped cilantro
1 chopped red bell pepper
8 scallions, chopped
1 cup Italian dressing
2 teaspoons cumin
1/2 tablespoon black pepper
1/2 tablespoon salt
2 teaspoons dried oregano
2 limes, juiced

Preparation

Rinse the Goya canned black beans well then boil in water for 30 minutes, strain the water off.
Rinse the canned corn, then boil in water for 10 minutes then strain and set aside to cool.
Mix all ingredients in large bowl.
Let rest for 2 hours under refrigeration before serving.
Eat within 2 days or so due to all the liquid and the avocados.