Originally Submitted by Shauna Cooke:
2 Cans whole kernel corn (drained)
2 cans black beans (rinsed and drained)
1 can diced tomatoes and green chilies, undrained
¾ cup thinly sliced green onions
1/3 cup olive or vegetable oil
1/3 cup fresh lime juice
1 Tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin
In a large bowl, combine the corn, beans, tomatoes, and the onions. In a small bowl combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8 – 10 servings.
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