Bean, Pepper & Corn Salad

I love this salad - great to bring to a cookout. We'll be grilling this afternoon and since I have a fine crop of cilantro growing in a pot on my deck, I thought of this recipe. First time this summer. Delicious.

(Note the abundance of dressing in the photo. I just made it so it hasn't had time to absorb and glom on yet. Don't be afraid of using lots of dressing - you can always drain some off later.)

Bean, Pepper & Corn Salad

1 16-ounce can of black beans, rinsed and drained

1 16-ounce can of white navy beans, rinsed and drained (I usually omit these)

1 cup chopped red onion or Vidalia onion

1 red bell pepper, chopped

1 cup frozen corn, thawed (baby white corn is best)

1/4 cup chopped cilantro

1 1/2 to 2 cups cumin vinaigrette

Cumin Vinaigrette  (makes 2 cups)

1/2 cup cider vinegar

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1/2 teaspoon ground pepper

1/2 teaspoon salt

1 1/2 teaspoons ground cumin

1 1/2 cups extra virgin olive oil

1.  Mix up the vinaigrette and set aside.

2.  Put all salad ingredients in a bowl.  Pour in the vinaigrette and stir to coat.

3.  Chill for 30 minutes or more.  Stir again before serving.

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