Bean and Corn Salad

1 Tbs. Olive oil
3 Tbs. white wine vinegar
1 Cup Corn kernels, frozen, thawed
1 Cup Black beans, cooked
1/2 tsp. Garlic, minced
3/4 Cup Red bell pepper, finely diced
1/2 Cup Red onion, finely diced
1/2 Cup Green onion, chopped
1 Tbs. Lime juice
2 Tbs. Cilantro, fresh, chopped
1/8 tsp. Cayenne pepper
1/4 tsp. Pepper, freshly ground
1/2 tsp. Salt

Mix olive oil with vinegar; braise corn, cooked beans, and garlic in olive oil mixture 5 minutes. When corn mixture is cooked, toss with bell pepper and onions. Mix lime juice with cilantro and spices and toss with vegetables. Serve at room temperature.