Snappy Mexicali Salad

Servings: 4

1 16 oz bag frozen corn
2 15 oz cans black beans, drained and rinsed
2 cups fresh cilantro, minced
2 bunches green onions, sliced
2 cucumbers, diced
1 orange pepper, seeded and chopped
1 box grape tomatoes halved or quartered

Dressing Ingredients:
1/4 cup lime juice
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cumin
1 teaspoon Italian seasoning
1 1/2 teaspoons sea salt
1 clove garlic, pressed or finely minced

1. Place prepared vegetables, corn through tomatoes, into a large bowl.
2. Blend dressing ingredients until creamy.
3. When ready to serve, pour dressing over vegetables and toss.
4. Serve immediately.