Corny Bean Salad

Ingredients

• 3-15 oz. can beans (choose from garganzo, red kidney, white kidney, pinto or black beans)
• 1 can corn
• 1 can corn
• 2-3 slices red onion, chopped
• 1/4 cup chopped fresh cilantro
• ****
• Vinaigrette:
• 2 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• salt and pepper to taste

Directions

Drain and rinse canned beans and the corn, then place in large bowl. Add red pepper, cilantro and onion and stir.

Prepare vinaigrette. Mix in a jar and shake well. Add salt and pepper. Pour over mixture, stir and refrigerate. I like to use a tupperware or other good sealing bowl and turn the bowl upside down a few times. Serves 8-10

This is also great to throw on top of a tossed salad if you are fortunate enough to have any leftovers.

From the kitchen of:
from Ruth, Davie, Fl., Debbie from Miami