Corn Salad

Corn Salad
Some people call this a salsa, but I eat it by the bowlful. Canned or frozen corn can be substituted for fresh.

Kernels from 2 ears corn, cooked and cooled
4 roma tomatoes, diced
1/2 large vidalia onion, diced
1 garlic clove, minced
1 bunch cilantro, chopped
1 can (15 oz) black beans, drained and rinsed

Combine all ingredients in a large bowl. You can serve it immediately if you like, but I think it tastes best after it chills for a few hours. Sprinkle with salt just before serving so the tomatoes don't get soggy.