Southwest Style Black Bean & Cilantro Diced Veggie Salad

Found this recipe in a pile of old magazine clippings I had saved. Adapted from "Fast & Healthy Cooking" magazine. Cook time is actually marinating time.

• Ready In: 50 mins
• Serves: 10-12

Ingredients

• 2  cups frozen corn, cooked and drained,chilled
• 4  tomatoes, diced (2 cups)
• 2  large cucumbers, peeled,seeded,diced
• 3⁄4 cup onion, finely chopped
• 3⁄4 cup fresh cilantro leaves, chopped
• 3  poblano chiles, seeded,finely chopped
• 1 (15 ounce) can black beans, rinsed well and drained
• 1⁄2 cup apple cider vinegar
• 3  tablespoons extra virgin olive oil
• 2  teaspoons sugar, to taste
• 1⁄2 teaspoon salt, to taste

Directions

1. Combine all veggies together with just the vinegar in a large bowl and let stand at room temperature for 30 minutes or chill until ready to serve.
2. Combine oil, salt and sugar with a whisk, pour over salad and toss.
3. Variation: You may substitute 1 1/2 cups finely chopped green bell pepper seeded plus 1-2 minced seeded jalapenos for the poblanos.