Adele's Confetti Bean and Corn Salad

I had a lot of requests for this recipe after serving it up at the Michigan Flyways judging seminar and at the obedience match the next day. The great thing about this recipe is it's flexibility. I would imagine other vegetables would be good. The original recipe didn't call for any grain, but the barley I used recently was a great addition. Though I used it in this recent batch, I usually skip the onion.

Confetti Corn Salad - Originally from the Ann Arbor News
Serves 12

1/2 C apple cider vinegar
1/4 C sugar
salt and pepper to taste
1 (16-ounce) can white whole kernel corn
1 (16-ounce) can yellow whole kernel corn
(I have used 4 C of frozen corn instead of the two cans)
1 (14-ounce) can black beans (optional)
1 large red pepper chopped
1 large sweet onion, chopped
1 large tomato, chopped
1 cucumber, chopped
1-2 C cooked barley or brown rice (or other grain of your liking)

1. To make dressing, combine the vinegar, sugar, salt and pepper in a jar. Cover and shake until sugar dissolves.
2. To make the salad, combine the remaining ingredients in a large bowl. Toss lightly to mix.
3. Add the dressing to the salad. Toss to mix. Chill, covered, for several hours before serving.