Black Bean and Corn Salad

From Evelyn (FBC Bible Study)

1 15-oz can black beans, rinsed and drained
1 15 1/4-oz can corn, drained
½ red onion, chopped
2 Tablespoons chopped cilantro
1 medium tomato, seeded, cored and chopped (I don’t seed it)
½ jalapeno pepper, seeded and minced (I seed and chop w/disposable gloves.)
1 clove garlic, minced
Juice of ½ lime
2 teaspoons olive oil
½ teaspoon salt, or to taste
Black pepper to taste
½ teaspoon sugar

Directions:
In a mixing bowl, combine black beans, corn, onion, cilantro, tomato, jal pepper and garlic. Squeeze lime juice over, and drizzle with olive oil. Toss and season with salt, black pepper and sugar. Serve at room temperature or chill. Makes 6 servings.

May wrap in tortillas or serve with tortilla chips.