Corn and Black Bean Salad Recipe

1 can (12 oz.) whole-kernel corn, drained
1 can (15 oz.) black beans, drained and rinsed
1 red bell pepper, finely chopped
1/2 cup diagonally sliced green onions
1/2 cup chopped red onion
1 clove garlic, minced
1 medium tomato, chopped
1 jalapeno pepper, seeded and finely chopped (optional)
Cilantro sprigs or red onion wedge, for garnish

Dressing:
3/4 cup Italian salad dressing
3/4 tsp. hot pepper sauce
1/2 tsp. chili powder
1 Tbsp. fresh lemon or lime juice
1 Tbsp. chopped fresh cilantro

In a large bowl, combine corn, beans, bell pepper, green onions, red onion, garlic, tomato and jalapeno pepper.

For dressing: In a jar with a tight-fitting lid, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice and chopped cilantro. Close lid. Shake to mix well.

Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight.

To serve, put corn mixture in attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.