1 can 15 oz black beans, drained and rinsed
1 can 15 oz corn, drained and rinsed (or 2 cups fresh corn kernels)
1/3 cup chopped red onion
1 red bell pepper chopped
3 tablespoons chopped scallions
1/4 cup chopped cilantro chopped
2 limes juiced
1/4 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon smoke paprika
salt and pepper to taste

1 can 15 oz black beans, drained and rinsed 1 can 15 oz corn, drained and rinsed (or 2 cups fresh corn kernels) 1/3 cup chopped red onion 1 red bell pepper chopped 3 tablespoons chopped scallions 1/4 cup chopped cilantro chopped 2 limes juiced 1/4 cup olive oil 1/2 teaspoon dried oregano 1/2 teaspoon smoke paprika

Stir together black beans, corn, red onion, red pepper, scallions and cilantro in a large bowl. Set aside.
Whisk lime juice, olive oil, dried oregano, smoked paprika and salt and pepper in a medium bowl until well combined.
Pour liquid mixture over salsa and mix thoroughly. Add additional salt and pepper, to taste if desired.
Cover and refrigerate at least one hour before serving.