South of the Border Salad

2 cans (15-1/4 oz each) whole kernel corn, drained

2 cans (15 oz each) black beans, rinsed and drained

1 can (10 oz) diced tomatoes and green chilies, undrained

3/4 C thinly sliced green onions

1/3 C olive or vegetable oil

1/3 C lime juice

1 T minced fresh cilantro or parsley

1 tsp salt

1 tsp 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 two hours. Serve with a slotted spoon. Makes eight to ten servings.