Revised Black Bean Salad

Quick and easy... and very good! Revised!

Black Bean Salad

2 - 15 1/2-oz. cans black beans, drained and rinsed
1 cup frozen corn kernels or 2 ears fresh corn; kernels cut from the cob, of course...
2 fresh tomatoes, quartered and sliced in half
1/4 cup thinly sliced vadalia onions
1/3 cup fresh cilantro, chopped
3 tbsp. extra-virgin olive oil
juice of one lime
1/4 tsp. cumin
1/4 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste

Pour the beans into a colander. Pour the frozen corn on top of the beans. Rinse the vegetables with cool tap water. Drain well. Pour the beans and corn into a 3-quart or larger bowl. chop the tomatoes and onions, and add it to the bowl. Using kitchen shears or a knife, chop the cilantro and add it to the bowl. To make the dressing, pour the olive oil into a 2-cup glass measure. Whisk in the lime juice, optional cumin, salt and black pepper. Add to the beans.

Serve at once or chill until ready to serve. Serves 6 generously as a side dish or 4 as a main dish.