Recipe(tried): Black Beans and Cold Corn Salad

As a side dish for enchiladas, how about some black beans? or a cold corn salad? Both are quick and easy. I esp. love the corn salad and so will your guests. Here are recipes...

BLACK BEANS

2 15.5oz cans of black beans(I use Goya.)
4 T olive oil, 1 whole onion, chopped, 1/2 red or green pepper chopped, 4 cloves garlic, diced, 4 T tomatoe sauce or a whole tomato, chopped. 2 T. wine (any kind,) 2 cans undrained black beans. Heat onions, peppers and garlic in oil until softened a bit. Add remaining ingredients and cook for about 15 minutes to get flavors well blended.

COLD CORN SALAD

3 cans corn, 1 sm. green pepper, finely chopped, 4 scallions, chopped, 1 Bay leaf (optional) 2 tsp. brown sugar (optional), 1/2 t salt, 1/4 tsp. black pepper, 1 tsp. dry mustard, 1 garlic clove crushed, a few pimentos, chopped. Olive oil - just enough coat the corn, 1 T. white vinegar. Mix together all ingredients, adding oil and vinegar last. Chill. Serve garnished with curly letuce or parsley.