Easy Mexican Corn Salad

Ingredients

• 2 cup frozen petite corn, defrosted and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small red onion, peeled and finely diced
• several small red, orange and yellow bell peppers, seeded and chopped
• 2 small jalapeno peppers, seeded and finely diced
• 1 pint cherry or grape tomatoes, sliced in half lengthwise
• 1 bunch of cilantro, washed and leaves picked from stems (discard stems)
• 2 cup Newman's Own Lite Italian Dressing (or your favorite lite dressing)
• 1 tablespoon Mexican herb blend
• salt and pepper to taste