Black Bean Salad

3 cups dried black beans, soaked and cooked
3-4 ears corn, cooked and cut off the cob (next time, since corn is
out of season, I'll use frozen)
1-3 bell peppers, preferably yellow or red (the first time I made this,
before red peppers were in season, I used a jar of roasted red peppers),
chopped
juice and grated rind of 1 orange
balsamic vinegar
herbs and/or spices

Mix everything together, and let sit for flavors to mix. This time I
seasoned it with finely chopped fresh ginger and fresh thyme; other times
I've used rosemary and thyme (because that's what I had fresh); there are
probably dozens of tasty combinations. I have only the vaguest idea of
how much balsamic vinegar I used, since I didn't measure it; it was at
least 1/4 cup but probably more; I just went by taste.

I served it as a salad (it makes lots; I've been using this all year as
a potluck dish) but it is also good heated and served over rice (that's
what I did with the leftovers).