Jen and Amber - this might help both of you out!

Black Bean & Corn Salad
This is always really popular and NO cooking!
Serves at least 8

2 15-oz. cans black beans, rinsed and drained (it would be cheaper to cook the dried beans
from scratch for a crowd, so, if possible borrow someone’s stove - use a 1 pound bag of
dried beans to replace and cook according to package directions)
1-1/2 cups frozen white corn kernals, thawed (yellow is ok - fresh is better but not this time of year)
1 red bell pepper, diced (about same size as beans and corn kernals) - you can mix red and
green peppers, too
6 green onions with tops, chopped
2 tomatoes medium, chopped (same size)
1/2 cup fresh cilantro, chopped fine
1 fresh hot green chili pepper, finely minced (like jalepeno)
Dressing:
1/3 cup fresh lime juice
1/8 teaspoon cayenne pepper
2 teaspoons ground cumin
1 clove garlic, very finely minced or crushed
1/3 cup olive oil
salt and pepper to taste

Combine dressing ingredients in a small bowl adding salt and pepper to your taste and
whisk briefly. Combine all other ingredients in a salad bowl. Pour on dressing and mix.
Can refrigerate before serving, but also can be served room temp.