Easy Summer Mexican Butter Bean Salad

• 1 teaspoon minced garlic (or more to taste)
• 1/3 cup canola oil or 1/3 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 2 limes, juice of
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 (15 ounce) cans butter beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 large cucumber, peeled and diced
• 1 cup diced red onion
• 2 cups grape tomatoes, halved
• 1 cup cilantro leaf, coarsely chopped

1. Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
2. Wisk well.
3. Add all other ingredients.
4. Mix well to coat all ingredients with the dressing.
5. Cover.
6. Refrigerate until chilled.
7. Stir well before serving. Serve cold.

garlic, canola oil, ground cumin, ground cayenne pepper, black pepper, salt, butter beans, whole kernel corn, cucumber, red onion, grape tomatoes, cilantro leaf

Taken from www.food.com/recipe/easy-summer-mexican-butter-bean-salad-313065 (may not work)