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Black Bean and Corn Salad

1 cn (16-oz) drained black beans
1 cn (8-oz) drained corn kernels
1/4 c Vingar
2 tb Oil
1/2 ts EACH salt, suger, black pepper, cumin and chile powder

In bowl, stir together a 16-ounce of drained black beans and an 8-ounce drained can of corn kernels. Toss with dressing of 1/4 cup vingar, 2 tablespoons oil and 1/2 teaspoon EACH salt, suger, black pepper,cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight.

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