Black Bean and Corn Salad with Cilantro Vinaigrette

2 cans black beans (i.e., Goya) drained and rinsed in
       cold water
1 bag frozen kernal corn (no need to thaw)
1 large or 2 medium/small onions, minced
3-4 (or more) large cloves garlic, minced
1 big bunch fresh cilantro, washed and minced
1/3 cup canola oil
1/3 cup cider vinegar
salt & pepper to taste

Combine.  Refrigerate overnight.  Drain off liquid and
serve.  

Note:  I always make this by eye and tongue, so amounts
of anything other than the beans and corn are really
rough approximations.

Contributed by Priscilla Ballou