Bean And Roasted Corn Salad

• FOR THE SALAD:
• 1/3 cups Dried Black Beans
• 1/3 cups Dried Cannellini Beans
• 1/3 cups Dried Garbanzo Beans
• 1/3 cups Dried Small Red Beans
• 5 whole Spring Onions
• 1 whole Red Bell Pepper, Stem And Seeds Removed
• 1/2 cups Finely Chopped Parsley
• 2 ears Corn, Husks Removed
• FOR THE DRESSING:
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Mustard
• 4 Tablespoons Olive Oil
• 1 dash Salt/pepper

1. Rinse and soak the beans in water overnight (at least 6-8 hours). The next day, drain them and rinse well.
2. Put the beans into a pot and cover with about an inch of water. Simmer gently with a lid tilted, until desired tenderness is reached. This will take about 1 to 1.5 hours. Stir occasionally and add water to cover beans if needed. Remove from heat when done then drain and allow to cool.
3. Heat your grill to medium heat.
4. Dice spring onions and bell pepper into small (corn sized) pieces and finely chop the fresh parsley. Put the veggies into a large bowl. Add the drained cooled beans.
5. Combine dressing ingredients in a small bowl then add it into the bean mixture and toss to coat.
6. Grill the corn cobs for about 20 minutes until until cooked and golden. Cut corn kernels off of the cobs with a large knife. Add corn into the salad and mix. Enjoy!

salad, black beans, beans, garbanzo beans, red beans, onions, red bell pepper, parsley, dressing, red wine vinegar, mustard, olive oil, salt

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