2 8 ounce cans of black beans (drained and rinsed)
2 8 ounce cans of whole kernal corn (drained and rinsed)
2 medium tomatoes
¼ cup red onion (finely chopped)
2 teaspoons crushed red pepper
2 tablespoons extra virgin olive oil
¼ cup balsamic (or apple) vinegar
dash of sea salt and cracked black pepper to taste
Add corn and black beans to a serving bowl. Cut tomatoes into fourths, and add tomatoes and onions.
Toss the salad with olive oil, vinegar, sea salt, crushed red pepper, and cracked black pepper. Serve chilled.