1 can whole kernel corn
1 can black beans
1 lemon, juiced
1/2 tsp. chili powder
1/2 bell pepper, chopped
1/2 sm. onion, chopped
1 med. tomato, preferably very firm, chopped
Approximately 3 tbsp. cilantro (fresh), chopped
Salt & black pepper to taste

Rinse black beans in colander and put into large mixing bowl, drain juice off corn and add to beans. Add all other ingredients, stir and store in refrigerator for an hour or so before serving. This salad is very colorful and is delicious when served with pork, chicken, beef or fish. It makes a wonderful addition to cook-outs and Mexican dinners.

I have found that fresh lemons and fresh cilantro work much better than bottled lemon juice and dried cilantro. You can usually find cilantro near the parsley in most produce sections.