Black Bean and Corn Salad

It's summer and what a great way to use the bounty of fresh corn. Corn is just appearing in our local markets. The advice of our local farmers markets eat it the same day it is picked for the best flavor.

1 can, 14 ounces, black beans, rinsed and drained
2 cups freshly boiled corn, cut from the cob. If you make this in the colder months you can substitute frozen corn kernels, slightly thawed
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 chopped fresh cilantro
1 tsp hot sauce (my personal favorite, Tapatio if you can get it)
1 lemon, juiced
2 tablespoons canola oil
Salt and pepper to taste

In a bowl combine all ingredients; if using frozen corn allow it to fully defrost and flavors blend, then toss and serve.