Corn and Black Bean Salad | RICARDO

Ingredients

• 1/2 cup (125 ml) olive oil
• 1/4 cup (60 ml) red wine vinegar
• 1 tablespoon (15 ml) brown sugar
• The kernels of 8 cooked ears corn
• 1 can 19 oz (540 ml) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 English cucumber, peeled and cubed
• 1/4 cup (60 ml) fresh chives, chopped
• 1 tablespoon (15 ml) fresh oregano, chopped
• Salt
• pepper