Corn And Black Bean Salad - cooking recipe

Ingredients

1 (15 ounce) can black beans, drained and rinsed
2 large tomatoes, cut into 1/4 inch dice (about 1 cup)
1 cup corn kernel, fresh (or frozen)
1 small red onion, cut into 1/4 inch dice (about 1/2 cup)
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar or 2 tablespoons distilled vinegar
2 tablespoons garlic, minced
1 teaspoon sugar
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin

Preparation

Place the black beans, corn, tomato, onion and parsley in a large bowl and stir to combine.
To make the dressing whisk all the ingredients together in a small bowl.
Just before serving pour over the bean mixture and toss to coat. Can be kept up to 6 hours at room temperature.