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Corn and Black Bean Salad

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

Printed from tasteofhome.com Oct 11, 2008

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Corn and Black Bean Salad cont.

In a large bowl, combine the first eight ingredients. In a small bowl,
combine the salad dressing, cilantro, lime juice, hot pepper sauce
and chili powder. Pour over corn mixture and toss to coat. Cover and
refrigerate for at least 6 hours or overnight. Serve with a slotted
spoon.

Yield: 6-8 servings.