The BEST summer salad!

I have made four double recipes of this Black Bean Fiesta Salad this summer, and I'm going to make another tomorrow.  There are only two of us in this household, too.  (I found the recipe in the 2003 Taste of Home Annual Recipes.)  If it lasts two days, it tastes even better!  (Linking up with Rural Thursday)

Chop vegetables

Add black beans

Add red onion

Add cubed Monterey Jack cheese

Stir in the corn

Mix dressing ingredients and shake before adding

Mix well, cover and refrigerate

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn, thawed

1 each sweet red and green pepper, diced  (I sub orange for green)

2 celery ribs, chopped

1 cup sliced or diced red onion

3/4 cup cubed Monterey Jack cheese

Dressing:   3 tablespoons lemon juice

                    3 tablespoons cider vinegar

                    2 tablespoons olive or canola oil

                    garlic powder or 2 garlic cloves, minced

                    1 tablespoon Italian seasoning (I use dry Italian dressing mix...half  a package)

                    1 teaspoon pepper

                    1/2 teaspoon ground cumin

In a large bowl, combine peppers, onion, celery, beans, corn and cheese.   In a jar with a tight-fitting

lid, combine the dressing ingredients and shake well.  Pour over vegetable mixture and toss.  Cover

and chill for at least 2 hours or overnight.