Mexican Corn and Bean Salad

This Mexican Corn and Bean Salad is wonderful for potlucks, with chips and makes a fabulous side for sandwiches and grilled entreés too!

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can black-eyed peas, drained and rinsed
• ½ medium red onion, cut into ¼-inch dice
• 1 small yellow bell pepper, cut into ¼-inch dice
• 1 red bell pepper, cut into ¼-inch dice
• ½ large seedless cucumber or 3 medium Persian cucumbers, cut into ¼-inch dice
• 6 ears fresh corn or 2 11-ounce cans summer sweet corn
• ½ cup finely chopped fresh cilantro
• 1 medium-size jalapeño, finely diced

• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons white sugar
• 1 clove crushed garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• ½ teaspoon chili powder
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper