Thai Black Bean & Corn Salad or Salsa Recipe

• 2 cups corn kernels (I used frozen, briefly cooked & drained)
• 1/2 cup celery, diced
• 16 ounces canned black beans, rinsed and drained
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and minced
• 2 garlic cloves, minced
• 1 teaspoon finely chopped, peeled fresh gingerroot
• 2 tablespoons rice vinegar
• 3 tablespoons sesame oil
• 1 tablespoon lime juice
• 1 teaspoon sugar (optional)
• 1/4 to 1/2 teaspoon salt (optional)

Directions