Take a medium sauce pan or pot and place 2 cups of fresh or frozen and thawed corn kernels in it.
Pour in water until it covers the corn kernels.
Place the pot over the stove and bring it to boil over medium heat.
Note: Boiling the corn kernels for one minute is enough. However, if you are using frozen corn, then simply skip this step.
Remove the pot from heat and drain the corns with a large stirrer. Now, rinse them in cold water and drain them again. Set the corns aside for some time until cool well.
In the mean time, rinse ½ cup of the finely chopped red onion in cold water for a few minutes in order to remove some of their sharp, acidic flavor. Drain the onion slices after a few minutes and set aside.
Note: You can add some salt to water as it is good in removing the acidic flavor of onion.
Now, it is the time to prepare the dressing of the salad. Grab a large salad bowl and place 2 tablespoons of seasoned rice vinegar, 1 tablespoon of extra-virgin olive oil, 1 tablespoon of lime juice, 1/4 teaspoon of sea salt, 1/2 teaspoon of ground black pepper in it.
Pick a large whisk and mix all the ingredients in the salad bowl.
Put in 4 cups of properly cooked rinsed and drained black beans into the bowl.
Note: Do not add any salt while boiling the black beans as salt is already there in your ingredients.
Add in the boiled or thawed corn kernels.
Top the ingredients with 1 cored, seeded and chopped red bell pepper.
Pick a large whisk or spoon and mix the ingredients for a few minutes until incorporated.
Cover your bowl of Black Bean and Sweet corn Salad with a plastic wrapping sheet and place it in the refrigerator for 1 to 2 hours before serving.
Remove from refrigerator and add 1/3 cup of finely chopped cilantro leaves.
Toss for a few seconds and serve with six medium salad bowls and forks.