In bowl, stir together a 16-ounce of drained black beans and an 8-ounce drained can of corn kernels. Toss with dressing of 1/4 cup vinegar, 2 tablespoons oil and 1/2 teaspoon EACH salt, sugar, black pepper, cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight.