mexican black bean & corn salad

* 1 Tbsp. olive oil
* 1 small red onion, chopped
* 1 small red bell pepper, chopped
* 1 clove garlic, finely chopped
* 1/2 tsp. ground cumin
* 1 can (19 oz.) black beans, rinsed and drained
* 1 can (11 oz.) whole kernel corn, drained
* 2 Tbsp. lime juice
* 1 Tbsp. chopped cilantro (optional)

• In 10-inch nonstick skillet, heat olive oil over medium-high heat and cook onion, red pepper, garlic and cumin, stirring occasionally, 3 minutes or until vegetables are tender. In serving bowl, combine vegetable mixture with remaining ingredients. Serve warm, at room temperature or chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user LOVINGMYBOB.