Black bean & corn salad

I am going to start this recipe off with a warning. A) It's so good that it's addictive. B) If beans give anyone in your house gas, you might want to prepare their living quarters outside in advance. I know people that will run you out of the county after eating this, but it's so good that it's worth it. :)

I got this recipe from a friend, who got it from a friend, who got it from ..... well, I don't know where. I've tweaked it a bit to better suit our palate.

Black Bean and Corn Salad

• 1 can black beans, drained and rinsed
• 1 can mexicorn, drained and rinsed
• 1 pint grape tomatoes, quartered
• 1/2 red onion, finely chopped
• 1 small bunch cilantro, roughly chopped, optional
• 1 Tbsp minced garlic, optional
• Colby Jack cheese, cubed, optional
• Ranch dressing
• Louisiana Hot Sauce
• Salt, to taste

Super simple directions: throw all of the veggies into a large bowl, pour in about 1/2 C of the dressing and as much of the hot sauce as you want. Mix well. If you need more dressing, give it a little squirt - but don't drown it. Then add a few splashes of hot sauce, and by "a few" I mean like 25. If that's not enough, add a few more, because more hot sauce is always a good idea. Sprinkle in a little salt and stir again. If you're going to eat it right away, go ahead and stir in the cheese cubes. If not, keep the cubes separate and just add what you need as you serve it, otherwise the cheese will get soggy if it sits in the salad for a couple of days. Mmmmhmmm! Yummy, yummy in my tummy!