Corn and Black Bean Salad

I found this recipe at Cooks.com

Corn and Black Bean Salad

• 1 (12 oz.) can whole-kernel corn, drained
• 1 (15 oz.) can black beans, drained & rinsed
• 1 red bell pepper, finely chopped
• 1/2 c. green onions, diagonally sliced
• 1/2 c. red onion, chopped
• 1 clove garlic, minced
• 1 med. tomato, chopped
• 1 Jalapeno pepper, seeded & finely chopped (optional)
• Cilantro sprigs or red onion wedge, for garnish

Dressing:

• 3/4 c. Italian salad dressing
• 3/4 tsp. hot pepper sauce
• 1/2 tsp. chili powder
• 1 tbsp. fresh lemon or lime juice
• 1 tbsp. fresh cilantro, chopped

In large bowl, combine corn, beans, bell pepper, green onions, red onion, garlic, tomato, and Jalapeno pepper.

For Dressing: In a jar with a tight-fitting lid, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice and chopped cilantro. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight. To serve, put corn mixture in attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.

I used a green pepper, because I didn't have a red one and also didn't have a red onion, so I just used a regular yellow onion.  I didn't really measure the onions, but had about 1 cup of onion between the green onions and the yellow onion.  I used 1-1/2 tomatoes, because 1 didn't look like quite enough.  2 would have probably been OK.

I whisked the dressing ingredients together in the measuring cup I used to measure the salad dressing and then poured it on the salad.  When I got everything mixed together, I just felt it was missing something, so I cooked some Basmati rice and added a cup of that.  As far as putting it in an attractive bowl - I'm taking it for a potluck.  I'm just going to take the lid off the container and hope it tastes as good as it looks and smells.

Also, I'd like to try the dressing as a marinade next time we decide to grill.

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