Thaw corn and drain well. Rinse and drain black beans.
Wash, trim, and slice green onions.
In a small bowl, combine olive oil, apple cider vinegar, sugar, oregano, basil and thyme. Whisk well until combined.
In a large bowl, combine corn, black beans, green onions, picante sauce, oil & vinegar mixture, and parsley. Stir gently until well blended. Cover and refrigerate until serving time. Refrigerate leftovers.