Corn and Black Bean Salad

Ingredients

• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 large tomatoes, finely chopped
• 1-1/2 cups fresh or frozen corn
• 1/2 cup finely chopped red onion
• 1/4 cup minced fresh cilantro
• 2 garlic cloves, minced

• dressing:
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 2 tablespoons canola oil
• 1-1/2 teaspoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper

Directions

1. In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.