Ingredients
3 cups fresh or frozen corn1 can (15 ounces) black beans, rinsed and drained3 medium tomatoes, seeded and diced1 cup chopped green pepper1 cup chopped sweet red pepperDRESSING:1/4 cup olive oil3 tablespoons lime juice2 tablespoons minced fresh cilantro1 garlic clove, minced1 teaspoon salt1/2 teaspoon pepper
Preparation
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for at least 2 hours before serving.
