- 2 (15.25 ounce) cans whole kernel corn, drained
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 3/4 cup thinly sliced green onions
- 1/3 cup olive or vegetable oil
- 1/3 cup lime juice
- 1 tablespoon minced fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- In a large bowl, combine the corn, beans, tomatoes and 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.