Categories: easy, not tried, salad, vegan

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1-1/2 teaspoons ground cumin
• Salt and freshly ground black pepper,
• to taste
• 2 cups frozen corn kernels, thawed
• 15-ounce can white kidney beans, rinsed and drained
• 15-ounce can black beans, rinsed and drained
• 1 cup chopped celery
• 1 cup chopped red onion
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1/2 cup chopped cilantro

Directions

1. In a small bowl, whisk together the olive oil, vinegar, cumin, salt, and pepper.

2. Combine all remaining ingredients in a large serving bowl.

3. Add oil and vinegar mix.

4. Toss to coat thoroughly.

5. Taste. Season with additional cilantro and salt and pepper if necessary.

6. Best to let it stand at room temperature for about an hour before serving, to let the flavors meld.

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