Black Bean Corn Salsa (adapted from Ruth Chibis)

4 green onions, sliced thin
1 cup of orange bell peppers
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1 can of black beans, rinsed
1 can of whole corn, rinsed
1/4-1/2 cup of Italian dressing
salt and pepper to taste.

Combine all of the ingredients. Can be served immediately, but best refrigerated in an air tight container for a few hours.

NOTE: This can be used as a salsa or as toppings for your tacos, fajitas, Mexican inspired salads, and the like.