Michaela'S Corn And Black Bean Salad

• 2 (15 oz) cans black beans, rinsed and drained
• aprox. 15 oz fresh white kernel corn
• 3/4 cup chopped white onion
• 2-3 sprigs chopped spring onions
• 1/4 cup chopped red bell pepper
• 1/4 cup yellow bell pepper
• 1/2 cup green bell pepper
• 2 T fresh chopped cilantro
• 1 T fresh lime juice
• optional add-ins or substitutions:
• red onion for white, chopped fresh basil, diced jalapeno peppers to make hot, frozen white corn if out of season
• Balsamic vinaigrette salad
• dressing:
• 1/3 cup balsamic vinegar;
• 1/2 cup olive oil;
• 1-3 cloves garlic, crushed;
• 1/4 teaspoon ground cumin;
• sea salt, fresh ground black pepper, and red cayenne pepper to taste

1. 1. In a small bowl, mix together vinaigrette and set aside.
2. 2. In a large bowl, stir together beans, corn, onions, peppers and cilantro. Toss with dressing. Cover and refrigerate overnight. Toss again before serving.

black beans, white kernel, white onion, spring onions, red bell pepper, yellow bell pepper, green bell pepper, t, t, substitutions, red onion, salad, dressing, balsamic vinegar, olive oil, garlic, ground cumin, salt

Taken from www.epicurious.com/recipes/member/views/michaelas-corn-and-black-bean-salad-1256563 (may not work)