Spicy Black Bean, Corn and Chicken Salad

This recipe came from The Washington Post:

I have adapted the recipe, leaving out the chicken, and then serve it as a "chip n' dip" kind of dish.

1 1/2 cups frozen corn (I just rinse with cold water to thaw it a bit)

One 1-pound, 13-ounce can black beans, rinsed and drained (about 3 cups)

4 scallions (also known as green onions), ends and tough green tops trimmed, thinly sliced (about 1/2 cup)

1 red, yellow or orange bell pepper, cored, seeded and diced (about 1 cup)

1/2 red onion, chopped into small pieces

3 T. Lime juice (from the bottle)

1/4 cup olive oil

1 teaspoon ground cumin, or more to taste

Salt

Ground black pepper

I LOVE all the onion in it! And it is such an easy dish to throw together. I like to let it "sit" in the fridge over night. The flavors just combine so nicely, and it is plenty good to eat after a few days too (if there is any leftover).