Bean, Corn, and Rice Salad

Dressing:

2 Tbs olive oil
1/2 cup lime juice
1/4 tsp pepper
1 tsp (or more if you like!) cumin
2-3 clove garlic, minced

Combine this and whisk together.

Salad:

3 15-ounce cans of beans of assorted varieties: black, navy, kidney, etc.), drained and rinsed
1-2 cups corn, canned or frozen
1/2 cup chopped red onion
1/2 to 1 each red and green peppers, diced
1/4 cup chopped cilantro
2 Tbs chopped fresh parsley (grow this! It's easy!)
1 green onion, chopped
salt and pepper to taste

Mix up the beans, corn, etc. Shake the dressing ingredients together in a jar, then pour over the beans and corn and toss. Refrigerate at least an hour to let the flavors blend, toss and serve.

Bean, Corn, and Rice Salad

Dressing:

Salad:

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