Mexican Black Bean & Corn Salad

2 ears of corn
4 cups cooked black beans or (14oz) cans, drained
2 cups cooked rice
1/2 cup red bell pepper, seeded, divined & chopped
1/2 small red onion, chopped

Dressing:
1/2 cup tarragon vinegar
1/3 cup veg. oil
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 garlic clove, minced
1 teaspoon honey

Directions

Steam corn until tender but still crisp. Remove kernels from cob. In a large bowl, combine corn, black beans, rice, bell peppers& onion. In a bowl, whisk vinegar, oil, etc. and toss.