Happy Summer Salad

• 1 lb. bag frozen white corn, thawed
• 3 15.5 oz. cans of Black Beans, drained and rinsed.
• 1 Red Bell Pepper, Large-chopped the size of the beans
• 1 Vadalia Onion, Large, chopped the size of beans.
• 4 Cloves of Garlic, minsed and sauteed.
• 1 bunch of Cilantro, coarsely chopped.
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Rice Vinegar
• Sea Salt to taste
• Fresh ground Black Pepper to taste.

1. 1) Peel, chop, and saute the garlic in a small amount of olive oil, just until it becomes light brown. Set aside and allow to cool.
2. 2) Place thawed corn in a large mixing bowl. Make sure there is not too much moisture in the corn by blotting it with a paper towel.
3. 3) Drain and rinse the beans in a colander and allow moisture to drain away. Add to the mixing bowl.
4. 4) Dice the red bell pepper and Vadalia Onion to the size of the beans and add to the mixing bowl.
5. 5) Chop Cilantro in a rough cut, not too small, avoiding the stems. Place in the mixing bowl.
6. 6) Add cooled garlic to the mixing bowl.
7. 7) Combine the Rice Vinegar, Extra Virgin Olive Oil, salt and Pepper in a measureing cup and whisk until incorporated. Pour the marinade over the combined vegetables. Toss well to coat.
8. 8) Marinate at least 2 hours or over night if possible.

frozen white corn, black beans, red bell pepper, vadalia onion, garlic, cilantro, olive oil, rice vinegar, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/happy-summer-salad-1205890 (may not work)