Cold Corn & Black Bean Casserole

1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 ounce) can black beans, rinsed and
drained ( I used 2 cups of prepared black beans)
1 (8.75 ounce) can sweet corn, drained ( I used cooked corn on the cob cute off the cob)

Directions:
1. In a small bowl, mix together balsamic vinegar, oil, salt, black pepper, cumin, and chili powder.
2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing. Cover, and refrigerate overnight.