Black Bean and Corn Salad

This was a real popular salad for lunch at our restaurant Beau Soliel. We used to offer a salad sampler with a choice of three salads.  It is really easy to make.  You could add avocados if in season.

2              Cans Black Beans

3              Ears fresh corn, shucked and kernels taken off the cob (I used

            Kahuku Corn) –frozen can be used if fresh is not an option

½             Red Onion, finely diced

1              Medium red bell pepper, diced

1              Jalapeño, dice (more or less depending on how much heat that you like)

½             Cup chopped cilantro

2              Limes, juiced

¼             Cup Extra Virgin Olive Oil

2              Teaspoons, cumin

                Salt and Pepper

Mix all together, refrigerate up to 2 days.