Black Bean Summer Salad

1 15 oz can Bush's black beans - drained and rinsed
0.5 cup fresh chopped cilantro
1 cup fresh or frozen corn (white, yellow, or combination)
1 14.5 oz can Great Value diced tomatoes in tomato juice (drain lightly)
0.5 cup chopped raw onion
0.5 cup chopped red sweet pepper (bell pepper)
1 tsp cayenne pepper (more or less to taste)
1 dash of black pepper (more or less to taste)
0.5 c lemon juice
1/3 c lime juice
2 tsp Splenda (or sugar, more or less to taste)

Rinse and drain black beans. Put them in the bottom of a bowl, cover with cilantro, chopped onions, chopped sweet red peppers, corn, and diced tomatoes (drained lightly - just a little juice kept). Mix lemon and lime juiced with about 1 tsp cayenne pepper (this will make it spicy - if you prefer a more mild flavor, I'd start with a dash) and 2 tsp Splenda (may substitute sugar, but nutritional information uses Splenda). Pour juice mixture over vegetables. Toss thoroughly, but gently, so you don't break the beans open. Refrigerate for at least half an hour to let the corn thaw if you used frozen and to allow flavors to meld. Keeps very well in refrigerator for several days, and flavor gets even better. There will be a fair amount of juice, but this is necessary to make the flavors come together, especially if left to marinate overnight. Drain juice prior to serving if you like. Makes an excellent side dish or salad, or goes great with baked tortilla chips. Makes 6 servings, approximately 1 cup each.

Number of Servings: 6

Recipe submitted by SparkPeople user CHANNELED.