Ingredients:

1 (8 oz.) can black beans, drained
1/2 cup whole corn kernals
1 1/4 cups ripe, chopped tomato
4 scallions, trimmed and sliced
1/2 green bell pepper, seeded and finely diced
1/2 red bell pepper, seeded and finely diced
1 small, medium hot pepper, seeded and finely diced
2 Tblsp olive oil
1/2 cup red wine vinegar
1 Tblsp dijon mustard
Dash of tabasco sauce
pinch of cayenne pepper
pinch of ground cumin

Mix the beans, corn, tomatoes, onions and peppers. In a separate bowl, whisk together the vinegar and the mustard. Add the Tabasco, cumin and cayenne. Add the olive oil drop wise while stirring. Drizzle the marinade over the vegetables and toss to coat well. Cover and refrigerate for at least 2 hours.