TWO BEAN AND CORN SALAD

Ingredients

• 2 tbsp balsamic vinegar
• 1 tbsp green pepper sauce
• 1 tsp cumin
• 1/2 tsp salt
• 1/3 cup oil
• 1 can (19 oz / 540 mL) black beans, rinsed and drained
• 1 can (19 oz / 540 mL) white kidney beans, rinsed and drained
• 2 cups frozen kernel corn, thawed
• 1 1/2 cups sliced celery
• 1 cup diced red bell pepper
• 1 cup chopped red onion
• 1/3 cup chopped fresh cilantro

Directions

1. To prepare dressing, whisk together vinegar, green pepper sauce, cumin and salt until combined. Gradually whisk in oil until blended. Combine black beans, kidney beans, corn, celery, red pepper, onion and cilantro in a bowl. Add dressing and toss to combine. Cover and refrigerate for at least 2 hours or up to 24 hours.