Corn and Black Bean Salad

1 can 15 ounce black beans (rinsed and drained)
1 cup of frozen corn
1 large ripe tomato or small tomatoes cut into small pieces
1 small red onion (optional)
1 red pepper (add other colors if you like)
1 tablespoons fresh parsley
2 teaspoons minced garlic
2 tablespoons white wine vinegar or distilled white vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon agave nectar
1/2 teaspoon sea salt
1/2 teaspoon black pepper

1. Place beans, corn, peppers, tomato, onion and parsley in large bowl and gently stir.
2. Place the garlic, vinegar, olive oil, chili powder, cumin, agave, salt and pepper in a small bowl and whisk to combine.
3. Pour the dressing over the bean mixture and toss to coat.
4. Serve