Janine's Southwest Black Bean and Corn Salad

This is an easy, delicious, and colorful salad. The recipe was given to me by my friend when I needed a dish to take to a picnic a few years ago. Best if made 1 day prior to serving. The hardest part is opening some cans and dicing a few ingredients. Perfect for a BBQ or picnic. I have added a drained can of chick peas as well. Sometimes I add lime juice. It's a very flexible salad.

• Ready In: 10 mins
• Serves: 10-12

Ingredients

• 1 (14 ounce) can corn, drained
• 2 (14 ounce) cans black beans, rinsed, drained
• 1 (12 ounce) jar  roasted red peppers, diced, reserve liquid (optional)
• 1  medium red onion, diced
• 1  green bell pepper, diced
• 1  celery rib, diced
• 2  tablespoons cumin powder
•  garlic, to taste
•  salt and pepper, to taste
• 3  tablespoons fresh cilantro, chopped

Directions

1. In a large bowl, add all ingredients. *I don't add the juice from the roasted red peppers.
2. Mix well.
3. Cover and store in the refrigerator until ready to serve.