BLACK BEAN AND CORN SALAD

1/3 cup Olive Oil or Vegetable Oil	1/4 tsp. Sugar
1 tbsp. red wine Vinegar	1/8 tsp. ground Red or Cayenne Pepper
1 tsp. cider Vinegar	2 cans (15 oz. each) black Beans, rinsed and drained
1 Garlic clove, minced	1 can (8 oz.) whole kernel Corn, drained
tsp. ground Cumin	3/4 cup chopped red Onion
tsp. dried Oregano	cup chopped sweet red Pepper
tsp. Salt, optional

In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight. Yields 12 serings.