Black Bean Salad

Makes 6-8 servings.

3 cans (15 oz) black beans, rinsed and drained
2 cups cooked fresh or frozen corn, rinsed and drained
1 green bell pepper, seeded, finely chopped
1 medium red onion, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cupu chopped fresh parsley
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Refrigerate covered for up to 2 days. If making it in advance, add the parsley and cilantro prior to serving. Serve at room temperature.