1/2 cup (125 ml) olive oil

1/4 cup (60 ml) red wine vinegar

1 tablespoon (15 ml) brown sugar

The kernels of 8 cooked ears corn

1 can 19 oz (540 ml) black beans, rinsed and drained

1 red bell pepper, diced

1 English cucumber, peeled and cubed

1/4 cup (60 ml) fresh chives, chopped

1 tablespoon (15 ml) fresh oregano, chopped

Salt and pepper

In a bowl, whisk together the oil, vinegar, and brown sugar. Add the remaining ingredients and stir to combine. Season with salt and pepper. Let stand for 2 hours before serving to let the flavours blend.

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