SALSA INGREDIENTS: 3 cups cooked, fresh sweet corn kernels (or 1 16 ounce bag frozen sweet corn kernels, thawed) 2 cans (15 ounces each) black beans, drained and rinsed 2 cup red onion, diced 2 cup green onion, chopped 1 large red bell pepper, diced 2 jalapeno peppers, finely minced 2 cups tomato, diced LIME CILANTRO DRESSING: 2 tablespoons extra virgin olive oil zest of 1 large lime 1 cup fresh lime juice 2 tablespoons garlic, finely minced 4 tsp. ground cumin 1 teaspoon kosher salt 1 cup cilantro, chopped INSTRUCTIONS: 1. Combine salsa ingredients in a large bowl and set aside. 2. Whisk together olive oil, lime juice, lime zest, garlic, cumin and salt in medium bowl. Stir in cilantro. 3. Pour over vegetables and toss lightly to thoroughly coat all ingredients. Chill several hours before serving. Refrigerate leftovers in covered container.