This dish is good as a salad or as a corn salsa for chips, tacos, fajitas, etc. I take this to a lot of potlucks and always have requests for the recipe. It is not spicy at all, just good and flavorful. Kids like the sweetness from the corn. I always make extra for lunch left-overs.
CORN AND BLACK BEAN SALAD
1 can black beans, drained and rinsed
2 Roma tomatoes, cored and diced (or whatever tomato you have on hand)
1 c fresh or frozen corn
1 T olive oil
1-3 cloves garlic, finely chopped
¼ c fresh oregano, or 2 T dried oregano
1 ½ t ground cumin
2 T red wine vinegar
½ t salt
3 green onion, chopped
¼ c fresh parsley, or 1 T. dried parsley
Combine all ingredients and mix well. Let sit 1 hour before serving.