Corn and Black Bean Salad

This recipe comes from my "Bless Your Heart, Saving the World One Covered Dish at a Time" cookbook!  Yes, it is a Southern cookbook!  It is filled with really great recipes.

Dressing:
1/2 cup apple cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
1 (15 oz) can white whole kernel corn, drained
1 (15 oz) can yellow whole kernel corn, drained
1 (15 oz) can black beans, drained and rinsed
1/2 cup diced red bell pepper
1 cup diced green bell pepper
1 cup sliced red onion
2 cups chopped (fresh) tomatoes
1 medium cucumber, peeled, seeded, and diced

To make the dressing:  In a small bowl, whisk the vinegar, sugar, salt, and pepper until sugar dissolves.

To make the salad:  In a large bowl, combine the corns, black beans, red and green pepper, onion, tomato, and cucumber.  Toss to mix.  Add the dressing to the salad.  Cover and chill 4 hours before serving.

This one's a winner!