Recipe: Caribbean Corn and Black Bean Salad

1 28 oz. bag Frozen Corn, thawed
1 Red Bell Pepper, seeded and diced
1 Green Bell Pepper, seeded and diced
1 16 oz. can of Black Beans, rinsed and drained
1 cup Celery, diced
2 cups tomatoes, chopped, peeled, and seeded
1 cup Fresh Cilantro, chopped
1 cup Red Onion, diced
1 tsp. Cumin
1 tsp. Chili Powder
1/2 cup Fat Free Raspberry Vinaigrette
1/2 cup Fat Free Balsamic Vinaigrette

Combine all above ingredients, except dressings, in a large bowl. Mix thoroughly. Whisk together the 3 Vinaigrette Dressings. Pour over mixture. Mix all ingredients together.  Cover and refrigerate for 2 to 4 hours or overnight.