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
1 tsp. ground cumin
3/4 cup chopped red onion
1 tsp. dried oregano
1 cup chopped sweet red pepper
1tsp. 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.