Anny's Corn and Black Bean Buffet Salad

16 ounces frozen corn
16 ounce can black beans, drained and rinsed
4 ounces chopped mild green chilies, undrained
1 red bell pepper, diced
1 cup thinly sliced celery (optional)
1 cup thinly sliced scallions
¼ cup chopped fresh cilantro

Dressing
5 tablespoons olive oil
¼ cup red wine vinegar
1 tablespoon ground cumin
Salt
Pepper
Toss salad and dressing together. Allow salad to sit at least 15 minutes before serving.