Black Bean and Corn Salad ( Dip )

Description: Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it.

Ingredients:

• 1/3 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• salt, to taste (I having high blood pressure skip it totally)
• 1/4 teaspoon sugar
• 1/8 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, rinsed and drained (fresh grilled is best)
• 3/4 cup red onion, chopped
• 1/2 cup tomatoes, diced
• 1/2 cup sweet red pepper, chopped
• 2 jalapenos, seeded-and finely chopped
• 1/4 cup parsley (I like to mix all three) or 1/4 cup basil, finely chopped (I like to mix all three)

Steps:

1. In a large bowl, combine salad ingredients.
2. In a small bowl whisk together dressing ingredients.
3. Pour over the bean mixture and toss until all ingredients are coated.