Make a dressing with the juice of two small or medium limes, 1/4 cup oil (I use olive oil,) 2-3 minced garlic cloves, 1 tablespoon of taco dressing. [you can make your own taco seasoning with 2 tsp chili powder, 1/4 tsp cumin, and 1/8 tsp of following: garlic powder, onion powder, cayenne, salt] Let the dressing sit while you combine:
black beans (15 oz. can or 1.5 cups of cooked)
corn kernels (15 oz. can or 1.5 cups cooked)
1/2 cup chopped tomatoes (I slice in half the grape tomatoes–but I would use whatever is in season for the best flavor.)
1 green pepper, seeded and chopped
1/2 cup of chopped fresh cilantro
After you have mixed the rest of the ingredients, pour the dressing over the salad and stir. Let it marinate for a couple hours (or days) before you serve. This can be served cold or at room temperature.