Corn and Black Bean Salad

This recipe reminds me so much of summer! With all of the snow and ice storms we have gotten lately a little slice of summer is just what I needed. My cousin's wife, Jenel, makes this salad each year for our fourth of July picnic. She passed the recipe onto me at my bridal shower. It's tastes so fresh and is packed with flavor!

Ingredients:
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced

Dressing ingredients:
2 Tbsp sugar
2 Tbsp white vinegar
2 Tbsp canola oil
1 1/2 tsp lime juice
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper

1. Mix top set of ingredients in a large bowl.
2. In a small bowl whisk together dressing ingredients.
3. Pour dressing over mixture and toss to coat.
4. Cover and refrigerate for at least 1 hour.
5. Stir before serving. Serve with a slotted spoon.

This can be eaten by itself or served with scoops as an appetizer.

Dressing and ingredients

Yum!

That's all for now!