Summer Bean Salad

• 1 can (15 Oz. Size) Black Eyed Peas
• 1 can (15 Oz. Size) Cannellini Beans
• 1 can (15 Oz. Size) Black Beans
• 1 can (15 Oz. Size) Fresh Corn
• 1 whole Mango
• 3 stalks Green Onions
• 1 bunch Cilantro
• 1/2 cups Light Extra Virgin Olive Oil
• 1/2 cups Apple Cider Vinegar
• 4 Tablespoons Sugar
• 3 cloves Garlic
• 1 whole Lime, Juiced And Zested
• 1/2 teaspoons Cumin
• 1/2 teaspoons Red Pepper
• 2 dashes Kosher Salt
• 1/2 teaspoons Ground Pepper

1. In a large colander, dump cans of beans and corn and rinse. Once drained, move to large bowl. Add cubed mango, chopped onion and chopped cilantro.
2. In a small bowl, whisk together oil, vinegar, sugar, crushed garlic, lime juice and zest and spices. Adjust spices to taste, adding a little more or little less depending on how spicy or sweet you want the salad.
3. Pour dressing over ingredients in large bowl and toss.
4. This salad can be served as a side or with tortilla chips. It can be chilled or served room temp.
5. You can substitute your favorite beans (red kidney, navy, etc.) instead of the ones above. I have also used canola oil, red onion and red wine vinegar on different occasions and had good results.
6. Enjoy!

beans, black beans, mango, stalks green onions, cilantro, light extra, apple cider vinegar, sugar, garlic, lime, cumin, red pepper, salt, ground pepper

Taken from tastykitchen.com/recipes/salads/summer-bean-salad/ (may not work)