Mexican Salad with Lime Vinaigrette

I serve this as a side dish quite a bit and with rice and beans especially.  It is a nice fresh and tasty side.  I have also been known to just make some brown rice and mix this all together for a heartier dish.  Enjoy!

Mexican Salad

Dressing
1/4 cup(s) olive oil
3 tablespoon(s) fresh lime juice (from about 1 1/2 limes)
1 teaspoon(s) minced garlic
1 teaspoon(s) salt
1 teaspoon(s) pepper
Salad
3 cup(s) raw or cooked fresh corn kernels ( I will also use organic canned corn honestly to make this dish prep MUCH easier )
1 can(s) (about 15 oz) black beans, rinsed
3  ripe tomatoes, cut in chunks
1  bell pepper, chopped (orange, red, or yellow)
1/3 cup(s) chopped cilantro
Directions
Mix oil, lime juice, garlic, salt and pepper in a serving bowl.
Add remaining ingredients; toss gently to mix and coat.
The yield from 2 average ears of corn is 1 1⁄3 cups kernels.

**I always say this, but make it your own! I sometimes will leave out the tomatoes and add a chopped avocado- substitute any bean you would like to try as well**