Fully Loaded Black Bean Salad

corn kernels (fresh or frozen)

black beans (2 cans 15 ounce each, organic, drained and rinsed)

green bell pepper (small, seeded and diced)

tomatoes (roma, diced)

onion (red, finely chopped and you could also used slices green onions if you have picky eaters)

extra-virgin olive oil

seasoned rice vinegar

lemon juice

oregano (dried)

sea salt

ground black pepper