I found this wonderful recipe in The Get Healthy, Go Vegan cookbook written by Neal Barnard, MD.
It really has a ton of flavor and is very fresh tasting. It works great as a side salad to a main Mexican dish but for me I made it along side of my Black Bean Guacamole and used the baked tortilla chips to scoop them both up`heavenly!! We actually ate the three together as a lunch and got completely full and satisfied.
I had left overs and it was even more flavorful and amazing the next day after it marinated so consider making it ahead of time. I will put the recipe here exactly as it appears in the book but have to say I added a couple of dashes of cayenne pepper to give it a bit of zip.
Black Bean & Corn Salad with Lime
1 (15-ounce) can black beans, drained and rinsed
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
1 small tomato, chopped
1 cup frozen corn, thawed
2 scallions, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground cumin
Juice of 1/2 lime
Kosher or sea salt to taste
Freshly ground black pepper to taste
Combine all ingredients in a salad bowl. Serve chilled or at room temperature.