2 cans black beans, rinsed and drained
1 bag frozen white corn
1 red bell pepper, chopped
1 purple onion, chopped

Dressing;
About 1/3 cup olive oil
Juice of 2 lemons
A couple glugs of apple cider vinegar
2-3 cloves minced garlic
Cilantro
1 packet Splenda
1-2 teaspoons cumin

Mix up dressing and pour over vegetables.  Refrigerate a few hours or overnight.  I usually put in a gallon plastic zip bag and turn it several times.

This works as an appetizer/snack with corn chips, as a side dish/salad, or as a relish on top of pork chops or chicken (and quite often I like to call it "lunch").

You can also substitute/add black eyed peas, green onion, chopped mushrooms, chiles, tomatoes/salsa or whatever else sounds good to you.