Black Bean and Corn Salad

Simple, everyday food with everyday ingredients.  This recipe sums that up. I'm keeping it real people....keepin' it real.I haven't made this salad in a couple of years.  Why?  I have no idea.  I scolded myself and after the guilt settled, I went ahead and whipped this up in about 3 minutes flat.  It sat in the fridge for an hour and we enjoyed it for dinner and over the next 2 days.  I do believe I've learned my lesson.  It's already been requested that I make this tasty and very healthy salad again.
I left the Jalapeno out this round because of the little mouths that would be eating it but by all means, if you're living on the edge or just need a little spice in your life, toss it in. 
P.s. if you want to use dried beans, go nuts.  Fresh shucked corn, if you must.  Like I said I whipped this up in 3 minutes with what I had on hand and was not disappointed.

Black Bean and Corn Salad

Serves 4-6

1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 red pepper, diced
1 clove of garlic, minced
1/2 jalapeno, finely chopped (optional)
1 tbsp olive oil
1-2 tbsp freshly squeezed lime juice
1 tsp cumin
1/2 tsp salt, or to taste
freshly ground pepper
2 tbsp fresh parsley, finely chopped

Combine the first 5 ingredients in a bowl.  Combine the next 5 ingredients and pour over the salad.  Toss in the parsley.  Let sit at least 1 hour or up to 2 days in the fridge.