Southwestern Black Bean & Corn Salad

This is for Day 3 of 30 Days of Creativity and the theme is corn, so I chose to make a corn salad.  The recipe is based on this recipe at "Shannon Makes Stuff"; however I adapted it to use the full cans of corn, bean and tomatoes.

Recipe:

• 1 14-15 oz can whole kernel corn (drained)
• 1 14-15 oz can  black beans (drained and rinsed)
• 1 14-15 oz can diced tomato
• 2 tablespoon jalapeno pepper, finely diced
• 1 cup onion, diced
• 4 tablespoons cilantro, chopped
• 4 tablespoons vinegar (original calls for white vinegar, I used balsamic vinegar)
• 2 tablespoon olive oil
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Mix all items together and allow to set in the fridge to marinate for at least two hours.  Can be served as a side salad or as a salsa with chips.  It starts out with a clean fresh taste tomato and corn taste then there is a mild kick due to the jalapenos and chili powder.