Corn and Black Bean Salad

INGREDIENTS

2 heads of corn, cooked and pared from stock
1 can black beans, drained & rinsed
1 red or green bell pepper, finely chopped
1/2 red or yellow onion, chopped
1 clove garlic, minced
1 medium tomato, chopped
1 Jalapeno pepper, seeded & finely chopped (optional)
Cilantro sprigs or red onion wedge, for garnish

DRESSING

3/4 cup Italian salad dressing
3/4 tsp hot pepper sauce
1/2 tsp chili powder
1 Tbsp lemon juice or lime juice
1 Tbsp fresh cilantro, chopped

DIRECTIONS

In large bowl, combine corn, beans, bell pepper, onion, garlic, tomato, and Jalapeno pepper.

To make the dressing, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice, and chopped cilantro in a jar with a close-fitting lid. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight. To serve, put corn mixture in attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.