Southwest Black Bean Salad


2 cans black beans (you can cook dried beans if you prefer. A 1 pound
bag)
2-3 cups cooked corn (I usually use frozen)
6-10 cloves garlic (depending on how much you love garlic)
2 bell peppers (one red one green looks festive)
1/2 cup olive oil
1/2 cup fresh squeezed lime juice (or to taste, I often use about 3-4
small limes)
2-3 tsp whole cumin seeds or 1 to 1 1/2 tsp ground cumin
1/2 cup minced cilantro
1/2 cup minced parsley (optional)
1/2 cup minced red onion (optional)
crushed red pepper to taste
black pepper and salt to taste

Mix it all together. It's best when it can sit at least a few hours, and overnight in the fridge really blends the flavors.