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
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In a small bowl, whisk together the olive oil, vinegar, cumin, salt, and pepper.
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Combine all remaining ingredients in a large serving bowl.
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Add oil and vinegar mix.
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Toss to coat thoroughly.
-
Taste. Season with additional cilantro and salt and pepper if necessary.
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Best to let it stand at room temperature for about an hour before serving, to let the flavors meld.